Cucumbers stuffed with gambas and couscous


Recipe preparation
  • In a salad bowl, pour the couscous and add 155 ml of boiling water, a knob of butter, mix and cover for 5 minutes
  • Keep the couscous refrigerated
  • Rinse the cucumbers and cut them in two lengthway. Scoop out the cucumbers and keep their flesh
  • Thinly dice the sundried tomatoes as well as the cucumber flesh
  • In a salad bowl, mix the cottage cheese with the cooked and peeled gambas, the cucumber dices, the sundried tomatoes and the grated coconut. Add honey and olive oil and season with salt and pepper
  • Add the couscous to this preparation and finally, garnish the cucumbers
  • Dice the goat cheese portion and spread it on the dish


  • You can serve this stuffed cucumber with a tzatziki sauce


  • 125 g of Tipiak couscous
  • 2 cucumbers
  • 200 g of sundried tomatoes
  • 150 g of cottage cheese
  • 200 g of cooked gambas
  • 30 g of grated coconut
  • 1 tablespoon of honey
  • 1 goat buche
  • 1 tablespoon of olive oil
  • 5 sprigs of chive
  • Salt, pepper

Used in the recipe

Products used

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