Cucumber with couscous, feta cheese and ham filling

Ingredients for 4 servings:

• 2 large cucumbers
• 2 m.-sized onion(s)
• 1 can tomatoes, chopped, 425 g
• 250 g diced ham
• 250 g couscous
• 250 g shepherd’s cheese
• 200 g cheese, e.g. Gouda
• 375 ml vegetable broth
• 1 clove(s) garlic
• 1 tsp sugar
• 1 tsp oregano
• 1 tsp basil
• ½ tsp thyme
• ½ tsp paprika
• pepper
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Prepare the couscous according to the package instructions, but use vegetable stock instead of water. Peel the onions, garlic, and cucumbers. Finely chop the onions and finely chop the garlic. Halve the cucumbers and remove the seeds with a teaspoon. Cut the feta cheese into small cubes or simply crumble it. Preheat the oven to 200°C (top/bottom heat). Heat a little olive oil in a large pan and fry the onions until translucent. Then add the ham cubes. Once the ham cubes are cooked, add the chopped tomatoes, sugar, garlic, and spices and simmer briefly. Finally, add the couscous and feta cheese and mix everything well. Divide the contents of the pan evenly among the cucumber halves and cover with cheese. Return the stuffed cucumbers to the oven for another 30 minutes.