Title: The Hyatt's Polaris Rooftop Revolving Restaurant Shaved Veal
Categories: None
Yield: 1 Servings

6 oz Couscous
4 ts Olive oil
2 3/4 c Chicken broth; (divided)
8 oz Shaved veal; (available at
-meat markets)
Chopped garlic to taste
2 lg Carrots; shredded
8 Asparagus spears; blanched,
-(up to 10)
2 Roma tomatoes; diced
1/2 sm Diced red bell pepper
Fresh oregano or basil to
-taste
Salt and pepper to taste

Sous chef Dave Jones sent the recipe.

Saute Line is overdrawn couscous in 2 teaspoons oil until warm. Add 2 cups
broth and simmer, covered, 6 to 8 minutes. Stir, remove from heat.

Heat Line is overdrawn saute pan, add remaining 2 teaspoons oil, veal,
garlic and herbs. Saute until veal is almost cooked through, turning
regularly, about 2 minutes. Add carrots, asparagus, tomatoes and bell
peppers.

Continue Line is overdrawn to saute veal and vegetables until hot. Add
couscous and remaining 3/4 cup broth and mix well. Serve in bowls garnished
with fresh herbs. Makes 2 large servings.
Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan
29, 1998