Spiced Veal Roast with Couscous Recipe
Spiced Veal Roast with Couscous
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: 45 minutes
Difficulty: Easy
Chef's Note
A recipe from North Africa. Use a shoulder or round roast.
Ingredients for 4 servings
- 1 Veal roast, about 800 g (1 lb. 12 oz.)
- 1 red onion
- 1 clove of garlic, chopped
- 1 unsprayed lemon
- 1 bunch of cilantro
- 1 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1 tsp. cumin seeds
- 1 bouillon cube dissolved in 200 ml (3/4 cup) water
- 1 tbsp. olive oil
- Salt and freshly ground pepper
- 2 cups medium-grain Semolina
- 1 tbsp. flaked almonds
- 1 tbsp. golden raisins
- 20 g (4 tsp.) butter

Preparing the roast

  1. 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. 
  2. 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

  1. 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. 
  2. 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.


  1. Slice the meat and place on the couscous.
  2. Pour the sauce over top and sprinkle with the remaining chopped cilantro leaves. 
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