Rinse and peel the cucumber and cut in half lengthwise. Scrape out the seeds with a teaspoon and finely dice the flesh. Rinse the mint and chop the leaves very finely.
Boil the vegetable soup with a tablespoon of oil. Then add the couscous and remove the pot from the stove. Let the couscous swell for five to ten minutes with the lid closed.
Mix the orange juice, oil, vinegar, cumin and sugar to make a salad dressing. Chop the garlic and chili, add and season everything with salt and freshly ground pepper.
Carefully loosen the couscous with a fork. Carefully fold the cucumber cubes, mint and half of the salad dressing into the couscous.
Rinse the fennel, cut in half, remove the stalk and cut the bulb into very thin strips. Peel the orange, fillet it and cut off the fillets. Finely chop the cilantro greens and mix the whole thing with the remaining salad dressing. Cut the red onion into fine rings.
To serve, arrange the fennel-orange leaf salad in portions on plates, spread the couscous evenly over it and decorate everything together with the onion rings. Season the yogurt with salt and cayenne pepper and serve. Garnish with mint leaves if desired.
Tip: Use a normal or light yogurt as needed!
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