Grilled Harissa Aged Veal T-Bone Chop with Couscous Salad

Grain Fed veal
Veal T-Bone Loin Chops Aged
15 min Preparation
10 min Cooking
4 Portions

Indulge in a culinary delight with our aged veal T-bone chop, expertly grilled to perfection. This exquisite cut of meat, known for its tenderness and rich flavour, is elevated with a vibrant harissa sauce that adds a perfect touch of spice. Complementing the veal is a drizzle of fresh herb oil, infusing the dish with aromatic notes. Served over a bed of seasoned couscous, this dish offers a harmonious blend of textures and flavours, making each bite an unforgettable experience.

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Ingredients

  • 4 Fontaine Family Veal T-Bone Loin Chops Aged

Marinade

  • 45 ml (3 tablespoons) harissa
  • 30 ml (2 tablespoons) extra virgin olive oil
  • 5 ml (1 teaspoon) coriander powder
  • 2.5 ml (½ teaspoon) cumin powder
  • 2.5 ml (½ teaspoon) kosher salt

Herb oil

  • 125 ml (½ cup) finely chopped mixed fresh herbs (any combination of chives, parsley, oregano, mint, green onions)
  • 60 ml (4 tablespoons) extra virgin olive oil
  • Juice of 1 lemon
  • 1.25 ml (¼ teaspoon) kosher salt

Couscous

  • 250 ml (1 cup) couscous
  • 250 ml (1 cup) hot water
  • 45 ml (3 tablespoons) extra virgin olive oil
  • 2.5 ml (½ teaspoon) kosher salt
  • 2 Persian cucumbers, finely chopped
  • 1 bell pepper (any colour), finely chopped
  • ¼ red onion, finely chopped
  • 60 ml (¼ cup) black olives, pitted and finely chopped
  • Juice of 1 lemon
  • 2.5 ml (½ teaspoon) kosher salt

Preparation

  1. To make the veal chops, start by combining all the marinade ingredients in a large bowl and mix well to combine. Place the veal chops in the bowl and mix to coat each piece. Place in the fridge to marinate for 30 minutes (and up to 6 hours), or leave to rest for 10 minutes on the counter if grilling right away.
  2. To make the couscous, place the dry couscous in a medium bowl, along with the olive oil and the hot water. Mix with a spoon to saturate all the couscous, then cover and let rest for 10 minutes.
  3. Meanwhile, chop all the vegetables and the olives. After 10 minutes, fluff the couscous with a fork, then add all the vegetables and olives, the lemon juice, and the salt. Mix to combine, then taste and adjust for salt. Place in the fridge to cool while you prepare the rest of the recipe.
  4. To make the herb oil, finely chop all the herbs, then place them in a small bowl. Add the olive oil, lemon juice, and salt and mix to combine.
  5. Before grilling the veal chops, allow them to come to room temperature for 30 minutes. Turn the grill on to medium high heat. Lightly oil the grill, then grill the veal chops for 5 to 6 minutes per side for a medium doneness. Remove and allow to rest, covered, for 10 minutes.
  6. To serve, spoon the couscous salad into 4 individual plates, then top with the veal chop, then drizzle the herb oil over the chop.
  7. Recipe and photo developed by: @HUNGRYPAPRIKAS

Side dishes

Tips and Tricks

Look for store bought harissa, it has a great shelf life and is always handy if you want to add a little heat to your meals.