Sautéed Veal and Asparagus with CouscousTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:101.6 kcal
Proteins:8.1 g
Fats:5.9 g
Carbohydrate:2.5 g
Fibers:0.6 g
Sugar:1.1 g
Cholesterol:31.9 mg
Sodium:36.6 mg
Calcium:15.3 mg
Energy:321 kcal
Proteins:25.7 g
Fats:18.5 g
Carbohydrate:7.8 g
Fibers:1.9 g
Sugar:3.5 g
Cholesterol:100.7 mg
Sodium:115.6 mg
Calcium:48.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
180
g
small green asparagus spears
3
thin slices of veal, (scaloppini)
2
red onions
30
ml
olive oil
100
ml
dry white wine
200
ml
water
250
g
couscous
dried vegetables of your choice
salt and pepper
METHOD
- Cut the asparagus into shorter lengths, if necessary.
- Cut each veal scallop into lengthwise strips.
- Heat a skillet over moderate heat. Add the oil and veal slices. Sauté, stirring constantly.
- Add the white wine and water. Bring to a boil.
- Off the heat, add the couscous and asparagus. Mix well. Let sit, covered, for 9 minutes.
- Return to low heat and stir for 1-2 minutes. Correct the seasoning with salt and pepper.
- Peel and thinly slice the red onions. Sprinkle the dish with the raw onions so that they stay crisp. Mix well and serve immediately.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
The grain effect:
According to nutritional studies, carbohydrates should represent at least 50% of our daily dietary intake. Eating various kinds of grains, a source of carbohydrates, helps create balanced meals.
