| 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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