Middle Eastern-Style Veal Soup with Pearl Couscous and Halloumi

Ingredients

• 1 Quebec Veal blade roast, cut into small cubes
• 30 ml (2 tbsp) olive oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 celery stalk, chopped
• 2 carrots, diced
• 5 ml (1 tsp) garam massala
• 5 ml (1 tsp) turmeric
• 2.5 ml (1/2 tsp) cinnamon
• 5 ml (1 tsp) cumin
• 10 ml (2 tsp) curry powder
• 15 ml (1 tbsp) tomato paste
• 2 tomatoes, diced
• 1750 ml (7 cups) water
• 10 ml (2 tsp) veal stock base (optional)
• 20 g (1/2 cup) chopped fresh coriander
• 250 ml (1 cup) pearl couscous
• 1 block halloumi cheese, grilled and chopped
• Salt and ground pepper

Preparation

1. In a stock pot over high heat with olive oil, sear veal cubes seasoned with salt and pepper. Cook until browned.
2. Add onion, garlic, celery, carrots and spices. Season with salt and pepper and cook, stirring, for 5 minutes.
3. Add tomato paste, diced tomatoes, stir, then add water, veal stock and coriander.
4. Bring to the boil, then simmer over low heat for 1 hour.
5. Add the pearl couscous and cook for a further 10 minutes, or until the couscous is cooked through.
6. Spoon into bowls, garnished with chopped halloumi and coriander. Serve with naan bread.

Recipe from Folks and Forks.