By Jessica Dang
I thought veal would go well with the mushrooms and then I wondered what sort of carb I should choose, and buttery couscous came to mind. When I finished making the dish I noticed that it resembled my Moroccan beef stew which tastes just as amazing as this hearty yet healthy dish, but I’ll save that recipe for another day.
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Couscous with Veal and Deglazed Mushrooms
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Omnivore
Description
Tender veal and earthy mushrooms pair perfectly with fluffy couscous in this elegant yet simple dish. A burst of blood orange adds a bright, unexpected twist.
Ingredients
- 2 tbsp extra-virgin olive oil
- 10 oz (280 g) mushrooms, roughly chopped
- 2 tbsp butter, divided
- 1/4 cup freshly squeezed blood orange juice
- 8 oz (225 g) veal, cut into strips
- Salt, to taste
- 1/2 tsp long pepper (or black pepper), freshly ground
- 2 cloves garlic, finely chopped
- 1 cup couscous
- 1 1/4 cups chicken broth, heated
Instructions
- Heat 1 tbsp olive oil in a wide skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they develop a deep brown glaze, 6–8 minutes.
- Deglaze the pan with the blood orange juice, scraping up any browned bits. Let the juice reduce by half, about 1–2 minutes. Transfer the mushrooms to a bowl and set aside.
- Season the veal strips with salt and ground long pepper. Wipe out the skillet, add the remaining 1 tbsp olive oil, and fry the veal over medium-high heat until lightly browned on all sides, 3–4 minutes. Set aside.
- In a medium saucepan, melt 1 tbsp butter over medium heat. Add the chopped garlic and sweat, stirring, for 30 seconds.
- Add the couscous and stir continuously to coat in the garlic butter for 1 minute.
- Pour in the hot chicken broth, stir once, cover, and remove from heat. Let steam for 5 minutes, then fluff with a fork. Stir in the remaining 1 tbsp butter and season with salt.
- Mound the couscous in bowls. Spoon the deglazed mushrooms and veal strips over the top. Serve immediately.
Notes
Long pepper has a more complex, slightly floral heat compared to black pepper — worth seeking out at specialty spice shops, though black pepper works well in its place. Blood orange juice gives the mushroom glaze a gentle sweetness; regular orange juice is a fine substitute.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
What cut of veal works best for this couscous dish?
Veal shoulder or leg cut into small cubes works well here. It stays tender after braising and holds up to the mushrooms without falling apart. 
How do you deglaze the mushrooms properly?
After browning the mushrooms in a hot pan, pour in a bit of white wine or stock and scrape up the browned bits from the bottom. Let it reduce for a minute or two before combining with the veal.
Should the couscous be cooked separately or in the braising liquid?
Cook the couscous separately using the standard method of pouring hot broth over it and letting it steam covered for 5 minutes. Fluff with a fork before serving the veal and mushroom mixture on top.
