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Veal Tenderloin Kabobs on Couscous Salad

Servings:
4
Prep Time:
50 mins.
Cook Time:
20 mins.

Ingredients

  • 1 3/4 pound veal tenderloin
  • 3 garlic cloves, chopped
  • 1 tablespoon lemon zest
  • Juice of one lemon
  • 1 tablespoon chopped parsley
  • 1 teaspoon each of chopped fresh thyme, dried oregano
  • ¼ cup olive oil
  • Pepper
  • 8 skewers
 
Israeli Couscous Salad
  • 1 cup Israeli couscous
  • 1 cup boiling salted water
  • ½ cup chopped fresh Italian parsley
  • ¼ cup chopped fresh mint
  • 1 tablespoon fresh dill
  • 10 black olives, pitted and chopped
  • 2 tablespoons olive oil
  • Juice of half a lemon
  • 1 shallot, chopped
  • 2 cucumbers, cut into small cubes or slices
  • 1 peach or nectarine, cut into quarters
  • 12 cherry tomatoes

Preparation

  1. Cut the veal tenderloin into 1½” cubes.
  2. Place veal and all marinade ingredients in a Ziploc-type plastic bag.
  3. Allow to marinate for about 30 minutes or preferably overnight.
  4. Prior to grilling tenderloin, prepare the Israeli Couscous Salad.
  5. In a pot of boiling salted water, cook the Israeli couscous for 7-8 minutes. Rinse under cold water, drain and place in a bowl. Let cool.
  6. Add remaining ingredients, salt and pepper.
  7. Preheat grill to high.
  8. Slide veal cubes onto skewers, dividing meat equally.
  9. Oil the grill. Cook veal for 3-4 minutes on each side.
  10. Serve veal over Israeli Couscous Salad.


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