Veal with cajou nuts and couscous

700 g leg of veal, 150 g cajou nuts, 200 g couscous, 100 g butter, 1 small onion, 600 ml vegetable broth, 2 teaspoons soy sauce, 1 teaspoon sugar, 2 tablespoons lemon juice, chopped coriander, salt, pepper

Cut the meat into 1 cm thick stripes, fry them in butter until browned, then add chopped onions, crushed nuts, soy sauce, sugar, lemon juice, salt and pepper to taste. After 3-4 minutes remove the meat, and keep it warm on a covered plate.
Put couscous in the hot soup and mix thoroughly until it absorbs all the broth. Put the chopped coriander, salt and pepper, mix well.
Serve the meat with hot cajou nuts sauce and couscous.