Veal Tenderloin Kabobs on a Bed of Israeli Couscous Salad
Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
50 min
Preparation
20 min
Cooking
4
Portions
Ingredients
- 1 package of Fontaine Family veal tenderloin (about 780 g)
- 3 cloves of garlic, chopped
- 15 ml (1 tbsp.) lemon zest
- Juice of one lemon
- 15 ml (1 tbsp.) chopped parsley
- 5 ml (1 tsp.) each of chopped fresh thyme, dried oregano
- 60 ml (¼ cup) olive oil
- Pepper
Israeli couscous salad
- 250 mL (1 cup) Israeli couscous
- 250 ml (1 cup) boiling salted water
- 125 mL (½ cup) chopped fresh Italian parsley
- 60 mL (¼ cup) chopped fresh mint
- 15 mL (1 tbsp.) fresh dill
- 10 black olives, pitted and chopped
- 30 mL (2 tbsp.) olive oil
- Juice of half a lemon
- 1 shallot, chopped
- 2 Lebanese cucumbers cut into small cubes or slices
- 1 peach or nectarine cut into quarters
- A dozen cherry tomatoes
Preparation
- Cut the veal tenderloin into 1 ½ inch cubes.
- Place veal and all marinade ingredients in a ziplock-type plastic bag.
- Allow to marinate for about 30 minutes or preferably overnight.
- Meanwhile, prepare the Israeli couscous salad.
- 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.
- Add remaining ingredients, salt and pepper.
- Preheat BBQ to high. Oil the grill and place the brochettes. Cook for 3-4 minutes on each side.
Side dishes
Serve the brochettes with the salad.
Tips and Tricks
The secret to this delicious salad is the abundance of herbs. Depending on what you have on hand, and your preferences, you can substitute or add herbs: basil, fresh coriander, tarragon, chervil, oregano, chives.
You can subsitute the Israeli couscous with orzo.