INGREDIENTS

INSTRUCTIONS

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.
Converted by MC_Buster.  Recipe by: CHEF DU JOUR SHOW #DJ9407 - DEB
STANTON  Converted by MM_Buster v2.0l.

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