Instructions: 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.

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