GRILLED BOK CHOY WITH COUS COUS AND TIMBALES WITH TOMATO COULIS
Steps:
- Cook cous cous according to directions, usually 1 to 1 ratio water to cous cous. Bring water to boil with butter and salt stir in cous cous. Remove from heat, cover and allow to sit for 5 minutes then fluff with fork.
- In a bowl combine finished cous cous with red pepper dice, dust spice mix, 2 teaspoons Chili Oil and salt and pepper to taste.
- Press cous cous into ramekins with spoon in order to create a timbale.
- Slice bok choy in half and rinse if necessary. Brush with oil and add salt and pepper.
- In a hot grill pan or on a grill cook until slightly wilted. Place on plate with leaves fanned slightly and unmold timbales of cous cous onto center of bok choy.
- Bring oil to 140 degrees F, add red pepper flakes, stir and allow to steep for 2 hours.
- TOMATO COULIS
- In a blender combine tomatoes, garlic and a pinch of salt and pepper. Blend on high and begin to add olive oil slowly. Mixture will emulsify as oil is added. Taste seasonings
- and adjust with salt and pepper if needed. Place into a squeeze bottle and paint over cous cous and bok choy. Can garnish with spicy onion sprouts.
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