1. Cut veal liver into small pieces, season
with salt & pepper.
2. Cut red bell pepper into small cubes,
and ginger finely.
3. At high heat, stir-fry veal liver until
just cooked, keep aside.
4. Sweat red bell pepper and ginger with a
big pinch of salt until soft, add 1.5cup of water and bring to boil, then
sprinkle one cup of couscous all over, stir gently to spread evenly. Cover with
lid and remove from heat to rest for 10 minutes.
5. Stir in cooked veal liver and a handful
of chopped herbs.
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