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Recipe

Heart Smart Veal Leg Steaks with Turkish Cous Cous

4
Serves
40 MINS
Prep Time
20 MINS
Cook Time
12
Ingredients
Ingredients
Method
  • 1 Eggplant, diced
  • 1 Treviso™ radicchio lettuce, inner leaves shredded
  • 250g Cherry Tomatoes, halved
  • 1 Capsicum, seeds and membrane removed, diced
  • 1 medium gold zucchini, diced
  • 1 medium green zucchini, diced
  • 200 grams cous cous
  • 50 grams pine nuts
  • 100 grams snacking dates, pitted and roughly chopped
  • 3 tbsp extra virgin olive oil
  • 4 tbsp balsamic Italian dressing
  • 4 heart smart veal leg steaks (about 500g), halved if large
  1. Cook the cous cous according to the packet instructions and place in a serving bowl.
  2. Dry-fry the pine nuts in a dry frying pan over high heat until golden, shaking the pan regularly to prevent them burning. Set aside to cool.
  3. Heat 2 tbsp of olive oil in a frying pan over high heat and fry the eggplant until golden, stirring regularly. Set aside to drain on kitchen paper.
  4. Add 1 tbsp more oil to the pan (if needed) and fry the zucchini and capsicum until softened. Stir into the couscous with the eggplant. Then add the Treviso™ radicchio, tomatoes, dates and pine nuts and stir in the dressing.
  5. Chargrill the veal leg steaks for about 2 minutes on each side (or until cooked to your liking) and serve accompanied by the cous cous.