Grilled Bok Choy with Cous Cous and Timbales with Tomato Coulis Recipe

Name: Grilled Bok Choy with Cous Cous and Timbales with Tomato Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Cook cous cous according to directions, usually 1 to 1 ratio water to cous cous.
2
Bring water to boil with butter and salt stir in cous cous.
3
Remove from heat, cover and allow to sit for 5 minutes then fluff with fork.
4
In a bowl combine finished cous cous with red pepper dice, dust spice mix, 2 teaspoons Chili Oil and salt and pepper to taste.
5
Press cous cous into ramekins with spoon in order to create a timbale.
6
Slice bok choy in half and rinse if necessary.
7
Brush with oil and add salt and pepper.
8
In a hot grill pan or on a grill cook until slightly wilted.
9
Place on plate with leaves fanned slightly and unmold timbales of cous cous onto center of bok choy.
10
Bring oil to 140 degrees F, add red pepper flakes, stir and allow to steep for 2 hours
11
In a blender combine tomatoes, garlic and a pinch of salt and pepper.
12
Blend on high and begin to add olive oil slowly.
13
Mixture will emulsify as oil is added.
14
Taste seasonings
15
and adjust with salt and pepper if needed.
16
Place into a squeeze bottle and paint over cous cous and bok choy.
17
Can garnish with spicy onion sprouts.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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), and more.

Yes, Grilled Bok Choy with Cous Cous and Timbales with Tomato Coulis falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Bok Choy with Cous Cous and Timbales with Tomato Coulis

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