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Photo of Veal with Middle Eastern couscous by WW

Veal with Middle Eastern couscous

10
PersonalPoints™ per serving

Meal Items

dry couscous

¼ cup(s)

Maggi Stock Cubes, Chicken

½ individual, , dissolved in 1/2 cup boiling water

MasterFoods , All Purpose Seasoning, Spicy

1 tsp

green capsicum

¼ medium, , deseeded, finely chopped

black olives

6 individual, , chopped

fresh lemon rind

1½ tsp, , finely grated

fresh flat-leaf parsley

2 tbs, , finely chopped

trimmed veal cutlet

1 medium

balsamic vinegar

2 tbs

iceberg lettuce

2 cup(s)

Notes

In a bowl combine the couscous, stock, seasoning, capsicum and olives. Cover tightly and allow to sit for 10 minutes. Stir through the lemon rind, parsley and season. Preheat a pan on high heat. Spray the veal with oil and cook for 1 minute on each side. Remove from the pan, reduce heat and add the vinegar. Cook until it starts to thicken. Serve veal with sauce, couscous and salad.

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