Take the veal ribeye out of the fridge half an hour beforehand so that it can reach room temperature. And prepare a piece of aluminium foil for wrapping the veal escalopes later on.
Dice the tomato, thinly slice the spring onion and finely chop the mint leaves. Set aside. Heat the stock in a pan up to boiling point. As soon as it starts to boil, turn off the heat and add the couscous. Stir briefly and close the pan with a lid. Now let the couscous soak up the stock for 5 min.
Put a pan on the heat. Melt a large knob of butter in the pan and make sure the pan is hot. Fry the veal ribeye in it for 1 minute on high heat until golden brown on both sides. Then turn down the heat and fry the veal ribeye for another 3 minutes. Regularly turn over the ribeye. After that, take them out of the pan and wrap them in aluminium foil. Let the veal escalopes rest for a few minutes.
For the couscous salad, mix the cooked couscous together with the tomato, spring onion, mint and lamb's lettuce. Crumble the feta and mix through the salad together with the pomegranate seeds. Season the salad with the juice of 1 lemon and some salt & pepper.
Serve the couscous on plates and place the sliced veal ribeye on top.
Source: Vicky van Dijk