Braised Cucumbers with Oranges and Couscous
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 8 mins |
| Total Time | 33 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cucumber (s)
- 2 tablespoon olive oil
- 500 ml vegetable stock
- 1 pinch (s) nutmeg
- salt and pepper
- possibly cayenne pepper
- 4 tablespoon butter
- 2 oranges, (cut into fillets)
- 160 g couscous
- 1 onion (s), red (finely chopped)
- 1 clove garlic, (chopped)
- 2 tomato (s)
- some dill, (for garnish)
Print Recipe
Pin Recipe Instructions
- Peel the cucumber, cut in half, remove the core and cut into pieces about 6cm long. Fry in oil, add soup, cover and simmer for approx. 5 minutes. Season to taste with nutmeg, salt, pepper and cayenne pepper, add 2 tablespoons of butter and orange fillets and set aside.
- Bring the water and a little salt to the boil and pour over the couscous (ratio couscous: water - 1: 2), cover and let stand for 10 minutes.
- Cut the tomatoes crosswise, blanch briefly, peel off the skin, cut in half and remove the core. Dice the pulp.
- Heat the rest of the butter, roast the onion, add the garlic, tomatoes and couscous and season with salt and pepper.
- Put the cucumber in a deep plate and top with the couscous mixture. Garnish with a little dill and serve.
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