The hyatt's polaris rooftop revolving restaurant shaved veal

1 Servings

Ingredients

Quantity Ingredient
6 ounces Couscous
4 teaspoons Olive oil
2¾ cup Chicken broth; (divided)
8 ounces Shaved veal; (available at meat markets)
Chopped garlic to taste
2 larges Carrots; shredded
8 Asparagus spears; blanched, (up to 10)
2 Roma tomatoes; diced
½ small Diced red bell pepper
Fresh oregano or basil to taste
Salt and pepper to taste

Directions

Sous chef Dave Jones sent the recipe.

Saute Line is overdrawn couscous in 2 teaspoons oil until warm. Add 2 cups broth and simmer, covered, 6 to 8 minutes. Stir, remove from heat.

Heat Line is overdrawn saute pan, add remaining 2 teaspoons oil, veal, garlic and herbs. Saute until veal is almost cooked through, turning regularly, about 2 minutes. Add carrots, asparagus, tomatoes and bell peppers.

Continue Line is overdrawn to saute veal and vegetables until hot. Add couscous and remaining ¾ cup broth and mix well. Serve in bowls garnished with fresh herbs. Makes 2 large servings.

Posted to recipelu-digest Volume 01 Number 633 by GramWag@... on Jan 29, 1998

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