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.
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.
Recipes courtesy of Deb Stanton