Recipe courtesy of Deb Stanton
Grilled Bok Choy with Cous Cous and Timbales with Tomato Coulis
Getting reviews...
- Level: Easy
- Total: 2 hr 20 min
- Prep: 2 hr
- Cook: 20 min
- Level: Easy
- Total: 2 hr 20 min
- Prep: 2 hr
- Cook: 20 min
Ingredients
CHILI OIL
Directions
- 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.
CHILI OIL
- 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.
Looking for Something Else?
Related Pages
- Stir-Fried Bok Choy with Ginger and Garlic Recipe
- Best Bok Choy Recipe
- Stir-fried Baby Bok Choy with Shiitake Mushrooms...
- Gnocchi Parmesan with Tomato Coulis Recipe
- Microwave Baby Bok Choy with Miso Sauce Recipe
- Pan Roasted Black Grouper with Wild American...
- Open-Faced Crab Ravioli with Tomato Shrimp Coulis...
- Baby Bok Choy with Oyster Sauce Recipe
- Grilled Bok Choy with Ginger Scallion Garlic Oil...