Saffron Couscous with Bell Pepper Veal Stew

Ingredients

Wash and dry the bell peppers. Remove the stems, seeds, and inner white ribs, then cut them into strips and then diamond-shaped pieces. Lightly dredge the veal pieces in flour, transfer them to a large sieve to shake off the excess flour, and season with salt.
Heat 4 tablespoons of extra virgin olive oil in a large casserole or Dutch oven. Add the veal and brown over high heat for 4–5 minutes. Pour in the white wine and allow the alcohol to evaporate. Add the red onion cut into thin wedges and the prepared bell peppers.
Cook the vegetables over medium heat for a few minutes until they begin to soften. Stir in the tomato passata, season with salt to taste, and add 2–3 ladles of boiling water. Cover the pot and simmer over low heat for about 40 minutes, adding a little more boiling water as needed during cooking.
Towards the end of the stew's cooking time, bring 300 ml (approx. 1 1/4 cups) of water to a boil in a separate saucepan. Stir in the saffron, a pinch of salt, and 2 tablespoons of olive oil. Remove from heat, stir in the couscous, cover, and let it sit for 10 minutes to absorb the liquid. After 10 minutes, fluff the grains with a fork.
To serve, create a bed of saffron couscous on each plate and ladle the veal and bell pepper stew over the top along with its sauce. Garnish with freshly torn parsley leaves and serve immediately.