Chorizo Stuffed Veal with Couscous

Heat 1/2 of the oil in a shallow frying pan, add chorizo sausage and cook until brown; set aside.

Combine the feta, basil, olives, sun-dried tomatoes, pickled peppers in medium bowl. Stir in chorizo.

Place mixture over half of each veal steak (you may need to pound the steak thin). Fold over and seal with a cocktail stick.

Heat remaining oil in pan. Cook the veal, 2 at a time, until golden brown all over. Meanwhile place couscous into a heatproof bowl.

Bring vegetable stock to the boil in a saucepan. Pour it on the couscous, add the butter and let it stand for 5 minutes. Fluff with fork, add parsley and tomatoes and toss to combine. Season with salt and pepper.

Remove cocktail sticks from veal. Serve veal on bed of couscous and top with spinach leaves