Veal Roulades with Zucchini and Couscous
Veal roulades with zucchini and couscous is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 slices veal cutlets (≈80 g each)
- 2 zucchinis
- Salt
- Pepper (freshly ground)
- 2 tbsp plant oil
- 100 ml port wine
- 150 ml veal stock
- 400 ml Vegetable broth
- 300 g instant couscous
- 1 tsp starch
- 1 sprig lemon basil
Instructions
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1.
Rinse the cutlets, pat dry and gently pound flat. Wash, trim and dry the zucchinis, then slice into ~10 cm sticks. Lay the zucchini on each cutlet, season with salt and pepper, roll up, and secure with toothpicks. Season the outside with salt and pepper and brown all sides in a hot pan with oil. Remove from the pan. Deglaze the fond with port wine and stock, letting it reduce slightly.
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2.
Bring the vegetable broth to a boil, pour over the couscous, and let it absorb for about 10 minutes.
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3.
Whisk the starch with 1–2 tbsp cold water, then stir into the sauce to thicken lightly. Season with salt and pepper, return the roulades, cover, and simmer gently for ~8 minutes until cooked through.
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4.
Rinse the basil, shake dry, pluck leaves and roughly chop. Fold into the couscous, season, and serve the veal roulades on top.
