Recipe courtesy of Deb Stanton
Grilled Bok Choy with Cous Cous and Timbales with Tomato Coulis
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 236
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 24
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 2
- Sodium
- 452
- Total: 2 hr 20 min
- Prep: 2 hr
- Cook: 20 min
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
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.