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
Units
Scale
- 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