| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 6 | oz | Couscous |
| 4 | ts | Olive oil |
| 2 3/4 | c | Chicken broth; (divided) |
| 8 | oz | Shaved veal; (available at meat markets) |
| Chopped garlic to taste | ||
| 2 | lg | Carrots; shredded |
| 8 | Asparagus spears; blanched, (up to 10) | |
| 2 | Roma tomatoes; diced | |
| 1/2 | sm | Diced red bell pepper |
| Fresh oregano or basil to taste | ||
| Salt and pepper to taste |
INSTRUCTIONS
Sous chef Dave Jones sent the recipe. Saute Line is overdrawn couscous in 2 teaspoons oil until warm. Add 2 cups broth and simmer, covered, 6 to 8 minutes. Stir, remove from heat. Heat Line is overdrawn saute pan, add remaining 2 teaspoons oil, veal, garlic and herbs. Saute until veal is almost cooked through, turning regularly, about 2 minutes. Add carrots, asparagus, tomatoes and bell peppers. Continue Line is overdrawn to saute veal and vegetables until hot. Add couscous and remaining 3/4 cup broth and mix well. Serve in bowls garnished with fresh herbs. Makes 2 large servings. Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan 29, 1998
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