Grilled Bok Choy with Cous Cous and Timbales with Tomato Coulis

Total Time:
2 hr 20 min
Prep:
2 hr
Cook:
20 min

Level:
Easy

Ingredients
  • 1 box cous cous (approximately 16 ounces)
  • 2 teaspoons butter
  • 1 red pepper,brunoise or small dice
  • Dust spice mix for seasoning (combine 1 teaspoon curry powder and 1 teaspoon cajun spice)
  • Chili oil, recipe follows
  • Salt and pepper
  • Ramekin for molding
  • 4 to 6 heads of bok choy
  • Peanut oil for grilling
  • CHILI OIL
  • 1 pint or 16 ounces peanut oil
  • 2 1/2 to 3 teaspoons red pepper flakes
  • TOMATO COULIS
  • 1 pint of pear tomatoes
  • 1/2 teaspoon chopped garlic
  • Salt and pepper
  • 1/3 cup olive 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.


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    Recipe courtesy of Food Network Kitchen