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About the Dish

  • Onion


  • Ginger


  • Canola Oil

    Canola Oil

  • Curry Powder

    Curry Powder

  • Cherry Tomatoes

    Cherry Tomatoes

  • Turbinado Sugar

    Turbinado Sugar

  • Sugar Snap Peas

    Sugar Snap Peas

  • Israeli Couscous

    Israeli Couscous

  • Carrot


  • Coconut Milk

    Coconut Milk

  • Cilantro



In a small saucepan, bring 1 cup water to a boil. Combine couscous and 1 teaspoon PeachDish salt in a small bowl. Pour boiling over couscous. Cover the bowl snugly and allow the water to absorb 7-8 minutes. When all of the liquid has been absorbed, use a fork to fluff the couscous, and recover to keep warm.
While you steep the couscous, prepare your mise en place: Peel and dice onion. Peel and dice carrot. Peel and mince ginger. Halve the cherry tomatoes. Measure 1 cup coconut milk (reserve additional coconut milk for another use). Trim the ends and strings from the sugar snap peas. Pick and roughly chop the cilantro leaves.
Heat a large saucepot over medium-low heat; add the oil. When the oil is shimmering, add onion and carrot. Cook the vegetables, stirring occasionally, 4-5 minutes, or until onion is translucent. Add the ginger, curry powder, and remaining 1/2 teaspoon PeachDish salt, and cook 2 minutes more. Add the tomatoes, 1 cup coconut milk, remaining 1 cup water, and sugar. Turn the heat up slightly to bring mixture to a simmer and cook, stirring continuously, 8-10 minutes. Add the sugar snap peas and cook 2-4 minutes longer, or until the pea pods are crisp-tender.
Taste and adjust the seasoning of the stew with pepper and additional PeachDish salt, as desired. Divide the couscous into two bowls, top with the stew, and sprinkle with cilantro. Enjoy!