Chorizo Stuffed Veal with Couscous

Chorizo Stuffed Veal with Couscous


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About this recipe: This dish will make your taste buds sing! It has the perfect combination of flavours and textures. Veal is stuffed with chorizo, olives, feta and sun-dried tomatoes. It's then served with couscous and baby spinach.


Serves: 8 

  • 30g baby spinach leaves, steamed
  • 1 cured chorizo sausage, finely chopped
  • 2 teaspoons olive oil, divided
  • 100g crumbed feta cheese
  • 4 tablespoons finely chopped fresh basil
  • 4 tablespoons finely chopped pitted black olives
  • 30g finely chopped rehydrated sun-dried tomatoes
  • 4 tablespoons finely chopped pickled peppers
  • 8 veal steaks
  • 250g couscous
  • 375ml vegetable stock
  • 25g butter
  • 4 tablespoons chopped fresh parsley
  • 250g plum tomatoes, finely chopped and drained
  • salt and pepper to taste

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

  1. Heat 1/2 of the oil in a shallow frying pan, add chorizo sausage and cook until brown; set aside.
  2. Combine the feta, basil, olives, sun-dried tomatoes, pickled peppers in medium bowl. Stir in chorizo.
  3. Place mixture over half of each veal steak (you may need to pound the steak thin). Fold over and seal with a cocktail stick.
  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 vegetable stock to the boil in a 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 and pepper.
  6. Remove cocktail sticks from veal. Serve veal on bed of couscous and top with spinach leaves


Pickled peppers can be purchased in speciality shops or online.

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