Middle Eastern-Style Veal Soup with Pearl Couscous and Halloumi | Quebec Veal

Ingredients

• 1 Quebec Veal blade roast, cut into small cubes
• 30 ml (2 tbsp) olive oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 celery stalk, chopped
• 2 carrots, diced
• 5 ml (1 tsp) garam massala
• 5 ml (1 tsp) turmeric
• 2.5 ml (1/2 tsp) cinnamon
• 5 ml (1 tsp) cumin
• 10 ml (2 tsp) curry powder
• 15 ml (1 tbsp) tomato paste
• 2 tomatoes, diced
• 1750 ml (7 cups) water
• 10 ml (2 tsp) veal stock base (optional)
• 20 g (1/2 cup) chopped fresh coriander
• 250 ml (1 cup) pearl couscous
• 1 block halloumi cheese, grilled and chopped
• Salt and ground pepper