Summary

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)

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Instructions

1. 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.
2. 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.
3. Cut the tomatoes crosswise, blanch briefly, peel off the skin, cut in half and remove the core. Dice the pulp.
4. Heat the rest of the butter, roast the onion, add the garlic, tomatoes and couscous and season with salt and pepper.
5. Put the cucumber in a deep plate and top with the couscous mixture. Garnish with a little dill and serve.