Sautéed Veal and Asparagus with Couscous Recipe
Sautéed Veal and Asparagus with Couscous
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: 15 minutes

Difficulty: Easy
Chef's Note

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. 


For 4 servings

- 180 g (6 oz.) small green asparagus spears
- 3 thin slices of veal, (scaloppini)
- 2 red onions
- 2 tbsp. olive oil
- 100 ml (6 tbsp.) dry white wine
- 200 ml (3/4 cup) water
- 250 g (8 oz.) couscous
- Dried vegetables of your choice
- Salt and pepper
  1. Cut the asparagus into shorter lengths, if necessary. 
  2. Cut each veal scallop into lengthwise strips. 
  3. Heat a skillet over moderate heat. Add the oil and veal slices. Sauté, stirring constantly.
  4. Add the white wine and water. Bring to a boil. 
  5. Off the heat, add the couscous and asparagus. Mix well. Let sit, covered, for 9 minutes.
  6. Return to low heat and stir for 1-2 minutes. Correct the seasoning with salt and pepper.
  7. Peel and thinly slice the red onions. Sprinkle the dish with the raw onions so that they stay crisp. Mix well and serve immediately.
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Photo: Tipiak

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