Mains

Heart Smart Veal Leg Steaks with Turkish Cous Cous

Enjoy a taste of Turkey with this wholesome and hearty meal which is sure to be a family favourite!

Serves 4.
Prep Time: 40 minutes.
Cooking Time: 15-20 minutes.

Ingredients

• 1 medium gold zucchini, diced
• 1 medium green zucchini, diced
• 125g baby red capsicum, seeds and membrane removed, diced
• 1 Treviso™ radicchio, outer leaves discarded, inner leaves shredded
• 1 Lebanese eggplant, diced
• 240g packet cherry truss tomatoes, quartered
• 200g cous cous
• 50g pine nuts
• 100g 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

Cooking Instructions

• Cook the cous cous according to the packet instructions and place in a serving bowl.
• 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.
• 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.
• 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.
• 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.