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About the Dish

  • Israeli Couscous

    Israeli Couscous

  • Tenderloin Tips

    Tenderloin Tips

  • Eggplant


  • Sweet Peppers

    Sweet Peppers

  • Green Beans

    Green Beans

  • Yellow Onion

    Yellow Onion

  • Parsley


  • Curry Spiced Sea Salt

    Curry Spiced Sea Salt

  • Sultanas



Please read entire recipe before beginning.
In a small saucepan, bring 1 cup water to a boil. Combine couscous, sultanas, and 1 teaspoon curry salt in a small bowl. Pour boiling water over couscous. Cover the bowl snugly and let rest 7-8 minutes. When all of the liquid has been absorbed, use a fork to fluff the couscous, and cover to keep warm.
Prepare your mise en place: Place beef in a bowl and season with 1/2 teaspoon curry salt. Quarter and thinly slice eggplant. Peel and thinly slice shallot. Peel and mince garlic. Remove stems from green beans; cut beans into 2-inch pieces. Remove stem and seeds from peppers; thinly slice peppers. Pick and roughly chop parsley leaves.
Heat a large sauté pan over high heat, and add 1/2 tablespoon cooking oil. Add beef and cook without moving about 1 minute. Turn and brown other side 1 minute more, then transfer beef to a plate.
Add 1 tablespoon cooking oil to pan. Add eggplant, brown 2-3 minutes while stirring occasionally, then transfer eggplant to the plate with the beef.
Add remaining 1/2 tablespoon cooking oil to the pan. Add shallot and garlic, and cook about 1 minute. Add green beans to the pan and stir; add peppers and cook while stirring 2-3 minutes more.
Return eggplant and beef to the pan, along with any resting juices. Add sherry. Cook 1-2 minutes more. Taste and adjust seasoning as desired with remaining curry salt.
Serve beef mixture over couscous, top with chopped parsley, and enjoy!