Prepare the couscous according to packet instructions. When completely cool mix in the hazelnuts, grated apple, Brie and zest. Seal the veal chops on a grill, remove onto a baking tray, season with salt and pepper. Brush top with the mustard and press the couscous to coat with a crust. Cook the chops in a hot oven to your desired cooking temperature, allowing to form a crust and the cheese melts. To make the glazed shallots, carefully peel the shallots, making sure not to cut away the root end. Pace in a shallow, wide sauce pan, cover with the stock, add the butter, thyme, sugar and vinegar. Cover with a greased baking paper and allow simmering gently until all liquid is evaporated. Toss the shallots in the remaining syrup to glaze.