Cucumber boat with couscous mince filling

Name: Cucumber boat with couscous mince filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 75 g Couscous; 1 Onion; 1 red pepper; 2 Braised cucumbers (approx. 500 g each); 1 TABLESPOON Oil; 250 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cinnamon; 7-10 Tbsp Cumin; 3/8 l Vegetable broth; 7-10 Tbsp Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

75 g Couscous
1 Onion
1 red pepper
2 Braised cucumbers (approx. 500 g each)
1 TABLESPOON Oil
250 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cinnamon
7-10 Tbsp Cumin
3/8 l Vegetable broth
7-10 Tbsp Parsley
7-10 Tbsp Aluminium foil

Directions

1
Place the couscous in boiling water for 1 minute, pour onto a sieve and drain. Peel and finely chop the onion. Wash, clean and finely dice the peppers. Wash and peel braised cucumbers, cut them in half lengthwise and remove the seeds with a spoon.
2
Heat the oil in a pan. Fry the minced meat, onion and paprika. Season with salt, pepper, cinnamon and cumin. Fold in the couscous. Fill hollowed out cucumbers with it. Bring the stock to the boil, pour into an ovenproof dish.
3
Put in some pickles. Cover the casserole dish with aluminium foil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Remove aluminium foil 5 minutes before the end of the cooking time.
4
Arrange braised cucumbers with broth on plates. Sprinkle with parsley and garnish.