Spinach feta chorizo stuffed veal with couscous

    50 minutes

    It's certainly a dish with a difference with all those flavours combined your sure to have your tastebuds jumping around.

    New South Wales, Australia
    1 person made this

    Serves: 8 

    • 1 cup baby spinach leaves steamed
    • 1 smoked chorizo sausage, finely chopped
    • 2 T.S olive oil
    • 2/3 cup crumbed feta cheese
    • 1/4 cup basil, finely chopped
    • 1/4 cup pitted black olives, finely chopped
    • 1/2 cup semi-dried tomatoes, finely chopped
    • 1/4 cup yellow marinated peppers, finely chopped
    • 8 veal steaks
    • 1½ cups couscous
    • 1½ cup vege liquid stock
    • 25g Allowrie butter
    • 1/4 cup chopped parsley
    • 250g roma tomatoes, drained and finely chopped
    • Salt and pepper to taste

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat half the oil in a shallow frypan, add chorizo sausage until brown, set aside.
    2. Combine the feta, basil, olives, semi-dried tomatoes, yellow peppers in medium bowl. Stir in chorizo.
    3. Place mixture over half of each veal fold over seal with wooden toothpick.
    4. Heat remaining oil in pan. Cook the veal, 2 at a time, until golden brown all over. Meanwhile place couscous into a heatproof bowl.
    5. Bring vege liquid stock to boil in saucepan, pour it on the couscous, add the butter and let it stand for 5 minutes. Fluff with fork, add parsley and tomatoes and toss to combine. Season with salt & pepper
    6. Remove toothpicks from veal and serve on bed of couscous top with baby spinach leaves

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