Braised cucumbers with oranges and couscous

Ingredients for 4 servings:

• 2 cucumbers
• 2 tbsp olive oil
• 500 ml vegetable stock
• 1 pinch of nutmeg
• salt and pepper
• possibly cayenne pepper
• 4 tbsp butter
• 2 oranges (cut into fillets)
• 160 g couscous
• 1 onion(s), red (finely chopped)
• 1 clove(s) garlic, (chopped)
• 2 tomatoes
• some dill (for garnishing)

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 33 minutes

Peel and halve the cucumbers, remove the cores, and cut into approximately 6cm long pieces. Fry in oil, pour in the soup, cover, and simmer for about 5 minutes. Season with nutmeg, salt, pepper, and cayenne pepper. Add 2 tablespoons of butter and the orange segments, and set aside. Bring water and a pinch of salt to a boil and pour over the couscous (couscous:water ratio: 1:2). Let stand, covered, for 10 minutes. Cut the tomatoes crosswise, blanch briefly, peel off the skin, halve, and remove the cores. Dice the flesh. Heat the remaining butter, fry the onion, add the garlic, tomatoes, and couscous, and season with salt and pepper. Place the stewed cucumbers in a deep dish and place the couscous mixture on top. Garnish with some dill and serve.