Take the veal from the refrigerator an hour before use. Start by preparing the couscous. This is served cold, so don't worry. Bring half a litre of water to a boil. Put the couscous in a bowl and add the vegetable stock cube plus the raisins. Pour boiling water on this; make sure the couscous is slightly under water. Cover the bowl with a lid or plate and let it soak until all the water has been absorbed. Stir occasionally with a fork. Meanwhile, cut the courgette and tomatoes into cubes. You can add these to the couscous as soon as it is cooked. Add the herbs at the same time and stir well. Set the couscous aside until you are ready to prepare the meat.
Now prepare the herb crust. If necessary, peel the pistachios and the clove of garlic. Use a (small) food processor. Put the sprigs of rosemary, parsley, dried herbs, peeled garlic cloves, 3 tablespoons of olive oil, pepper, some salt, and the zest and juice of the lemon in the container. Grind this until the texture is similar to that of a tapenade. Then add the pistachios and grind again. Now put it aside for a while.
Preheat your oven to 80°C (176°F). Grab a pan with a thick bottom and heat the butter in it. Sear the meat on both sides. Once this is done, take an oven dish. Grease the dish with olive oil and place the rack of veal in it. Sprinkle with pepper and the herb crust (this is salty enough, hence no extra salt on the meat). Now sear the meat in the oven until it has reached a core temperature of 59°C (138°F).
Remove the rack of veal from the oven and wrap it in aluminium foil. The meat will cook for another 1 to 2°C (33-35°F) in this. You can then serve it after 5 minutes. Use a sharp knife to cut it.
Enjoy your meal!