Recipe : Veal Cutlet with Couscous Salad

4 portions of veal cutlets (200g each)
100g couscous from Hudson Meats
4 tbsp olive oil
80g haloumi cubed
60g rocket 
1 tbsp red wine vinegar
2 tbsp whole grain mustard
4 cloves of garlic
4-5 sprigs of thyme 
1 tsp salt and pepper
Handful crushed pecans


  1. Place couscous in a heat proof bowl and add equal amounts of boiling water. Cover and set aside. Fluff couscous with fork after 5 minutes. 
  2. Add 1 tbsp mustard, red wine vinegar, 1 tbsp olive to a small bowl and mix. Season with salt and pepper and set aside.
  3. Add remaining olive oil to a frying pan along with thyme, garlic and remaining mustard. Add veal cutlets and cook for 4 minutes on each side for medium rare or until cooked to your liking. Set aside. 
  4. Sear haloumi in same pan. 
  5. Pour over vinaigrette over salad leaves, haloumi, pecans and toss with couscous. Serve with veal cutlets 

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