Heat half the oil in a shallow frypan, add chorizo sausage until brown, set aside.
Combine the feta, basil, olives, semi-dried tomatoes, yellow peppers in medium bowl. Stir in chorizo.
Place mixture over half of each veal fold over seal with wooden toothpick.
Heat remaining oil in pan. Cook the veal, 2 at a time, until golden brown all over. Meanwhile place couscous into a heatproof bowl.
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
Remove toothpicks from veal and serve on bed of couscous top with baby spinach leaves