Spiced Veal Roast with CouscousTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: 45 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:156.8 kcal
Proteins:12.4 g
Fats:9.5 g
Carbohydrate:9.9 g
Fibers:6.3 g
Sugar:0.4 g
Cholesterol:46.9 mg
Sodium:102.8 mg
Calcium:116.9 mg
Energy:585 kcal
Proteins:46.2 g
Fats:35.6 g
Carbohydrate:37 g
Fibers:23.5 g
Sugar:1.4 g
Cholesterol:174.8 mg
Sodium:383.5 mg
Calcium:436.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
800
g
veal roast
1
red onion
1
clove of garlic, chopped
1
unsprayed lemon
1
bunch of cilantro
5
ml
ground ginger
2.5
ml
ground cinnamon
5
ml
cumin seeds
200
ml
bouillon cube dissolved in
15
ml
olive oil
salt and freshly ground pepper
*Couscous
500
ml
medium grain semolina
15
ml
flaked almonds
15
ml
golden raisins
20
g
butter
METHOD
Preparing the roast
- Heat a cocotte or Dutch oven with the olive oil and brown the meat on all sides. When nicely browned, add the garlic and spices and cook for 1 minute longer, then add the broth.
- Add the peeled quartered red onion, the lemon cut into 8, and the leaves from half a bunch of cilantro. Season with salt and pepper; cover and cook over low heat for 45 minutes.
Preparing the couscous
- Shortly before the roast is done, prepare the couscous. Bring 2 cups of water to a boil, then add the 2 cups of couscous off the heat. Cover and let swell for 5 minutes.
- Add the butter in small pieces, the almonds and raisins. Season with salt and return to the heat for 2 minutes, stirring with a fork. Place the couscous on a serving platter and keep hot.
Presentation
- Slice the meat and place on the couscous.
- Pour the sauce over top and sprinkle with the remaining chopped cilantro leaves.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
A recipe from North Africa. Use a shoulder or round roast.
