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Veal Marsala Stuffed with Couscous and Mushrooms
Source: dLife

Lightly cooked romaine and radicchio offers a nice compliment to thin slices of veal stuffed with couscous and mushrooms.

Prep Time: 25 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 397.5
Total Carbs 30.6 g
Dietary Fiber 4.9 g
Sugars 3.0 g
Total Fat 21.3 g
Saturated Fat 8.7 g
Unsaturated Fat 1.3 g
Potassium 388.7 mg
Protein 19.9 g
Sodium 323.6 mg
Dietary Exchanges
3 Fat , 1 Vegetables , 2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
2 tsp  olive oil
1 each  large shallots
8 each  Mushrooms, fresh, large
1 cup  fat free reduced sodium chicken broth
0 3/4 cup  couscous
0 1/4 tsp  salt
0.125 tsp  black pepper
4 each  Veal, slices, frozen, 3oz, FS
0 1/4 cup  Marsala wine
10 piece  fresh romaine leaves
1 each  Greens, radicchio, fresh
  1. Lightly spray cooking spray into a large pan and heat over medium heat. Add oil and swirl pot to coat the bottom, cook the shallots and mushrooms until mushrooms are soft, about 5 minutes, stir often.
  2. Add in the broth, couscous, salt, and pepper; bring to a boil. Remove from heat, cover and let sit until couscous is tender and water is almost completely absorbed, about 7 minutes.
  3. In the meantime, pound veal with a meat mallet until very thin (about 1/8 inch thick).
  4. Spoon 1/4 of couscous mixture into 1 piece of veal and roll up jelly roll style, secure with a toothpick. Repeat with remaining veal pieces and couscous.
  5. Again lightly spray pan and heat over medium heat, place veal and cook until brown on all sides. Use tongs to gently turn, keeping filling in place as best as possible, some will come out.
  6. Remove pan from heat and add marsala. Turn veal again with tongs to coat well.
  7. Return pan to medium low heat. Cook, covered until veal is no longer pink and most of the liquid is absorbed, about 8 minutes. Remove veal, place on plates, and remove toothpicks.
  8. In the same pan add the romaine and radicchio, cooking until wilted, about 2-5 minutes, stir often with tongs. Serve beside stuffed veal.

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