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Couscous with octopus, sweet wine and caper
    Ingredients
  • 2 cans of octopus in vegetable oil TRATA
  • 250 gr. couscous
  • 1 big onion
  • 1 leek
  • 1 clove of garlic
  • 1 red pepper
  • 100 gr. sweet Samos wine
  • 200 gr. chopped tomatoes
  • 600 ml vegetable broth
  • 1 teaspoon sweet paprika
  • 200 gr. chard without stems
  • ½ bunch parsley
  • lemon shavings
  • olive oil
  • salt
  • pepper
  • 3 tablespoons caper
  • 2 tablespoons olive oil
  • 4-5 leaves parsley
  • ½ teaspoon sweet paprika
  • Juice and shavings of ½ lemon
PREPARATION
Preparation Time:

Heat the olive oil in a pan and add the chopped onion, leek and garlic. When softened, add couscous. Cut half red pepper into small pieces and place it in the pan with the couscous. Add wine, salt and pepper. Then add the chopped tomatoes. Continue cooking on low heat. Slowly add the vegetable broth and half sweet paprika. Heat some olive oil in another small pan and add the caper. Add chopped parsley, the remaining paprika, a little of lemon shavings, lemon juice and 1 tablespoon of ouzo. Open the cans and drain the oil. Add the chopped chard, the octopus, a little parsley and the remaining lemon shavings in the couscous. For serving Place the couscous in a serving dish and top with the fried caper. Our dish is ready.

Recommended products
for the recipe
Couscous with octopus, sweet wine and caper
  • 2 cans of octopus in vegetable oil TRATA
  • 250 gr. couscous
  • 1 big onion
  • 1 leek
  • 1 clove of garlic
  • 1 red pepper
  • 100 gr. sweet Samos wine
  • 200 gr. chopped tomatoes
  • 600 ml vegetable broth
  • 1 teaspoon sweet paprika
  • 200 gr. chard without stems
  • ½ bunch parsley
  • lemon shavings
  • olive oil
  • salt
  • pepper
  • 3 tablespoons caper
  • 2 tablespoons olive oil
  • 4-5 leaves parsley
  • ½ teaspoon sweet paprika
  • Juice and shavings of ½ lemon

Heat the olive oil in a pan and add the chopped onion, leek and garlic. When softened, add couscous. Cut half red pepper into small pieces and place it in the pan with the couscous. Add wine, salt and pepper. Then add the chopped tomatoes. Continue cooking on low heat. Slowly add the vegetable broth and half sweet paprika. Heat some olive oil in another small pan and add the caper. Add chopped parsley, the remaining paprika, a little of lemon shavings, lemon juice and 1 tablespoon of ouzo. Open the cans and drain the oil. Add the chopped chard, the octopus, a little parsley and the remaining lemon shavings in the couscous.

For serving

Place the couscous in a serving dish and top with the fried caper. Our dish is ready.

Preparation Time
Recommended products
for the recipe