Call it Stendahl’s Revenge or Batman KAPOW!s the Riddler in New Mexico. It will knock you out. This is very much a dish for August taking advantage of vine ripe tomatoes and the brief availability of Hatch chilis in our markets. You can make it year round if you are willing to settle for canned tomatoes and chilis. <br /> I took some inspiration from one of my favorite local chefs who used a combination of quinoa and couscous as a platform for grilled shrimp. For my own take I used black quinoa and a larger pearl grain than my chef friend. Mine is meatless but I would like to recommend perhaps grilled scallops or lobster as an add on. Also you could combine red and black couscous. By the way despite the fancy French name a coulis is nothing more than a bisque. Okay, that’s French too. Here it's tarted up with the Hatch chilis. <br />Special equipment; a food mill. <br />

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