Italian Steak Tagliata & Couscous with Tomato Salad

Slice the Roma Tomatoes (4) into small cross-sections. Grip the Avocado (1) and slice it in half around the seed. Expose both halves and remove the seed. Use a knife to cut each half into smaller long slices, peeling off the skin as you go.

Arrange the slices, creating a fun pattern with the Arugula (1 pckg) on your plate. Shred a few leaves from the Fresh Basil (1 sprig) . Whisk together Olive Oil (3 Tbsp) and the juice of one Lemon (1) ; drizzle on the salad with some basil leaves.

Peel and dice Shallots (2) into small pieces. Preheat frying pan over medium-high. Combine Olive Oil (1 Tbsp) and the squeeze of a Lemon (1) and drizzle on the steak. Rub the Beef Tenderloin Steaks (2) with Rosemary Sea Salt (1/2 tsp) and freshly ground pepper.

Chop up the Fresh Parsley (1 sprig) . While steak is cooking, bring 2.5 cups of water to a boil; pour the hot water into a bowl with the Couscous (1 1/4 cups) , parsley, and Paprika (1/2 tsp) . Cover while the water is absorbed, about 5 minutes.

Sprinkle with Parmesan Cheese (2 Tbsp) and season to taste with salt and pepper. Buon appetito!