Willett whiskey.

3 tablespoons maple syrup.1 tablespoon organic soy sauce.

1 Thai dragon chile.In a mini food processor, combine the tamarind with the maple syrup, 1 1/2 tablespoons of the soy sauce, the garlic, the minced serrano chile, olive oil, salt, and process until smooth..In a large bowl, combine the zucchini, cabbage, carrots, red onion, apple, red bell pepper, coconut meat, sliced serrano chile, and cilantro leaves.

Add the tamarind purée and toss to coat.Season the pad thai to taste with salt and pepper..

In a small bowl, toss the cashews with 1 teaspoon of the white sesame oil.

In a blender, combine the almond butter with the ginger, lemon juice, maple syrup, garlic, soy sauce, and puree until smooth.Shake or lightly press the couscous "beads" through a tamis or sieve in order to standardize their size.

Place in a finer sieve to shake and remove excess flour.. Bring plenty of water to a boil in the bottom of a deep kettle or couscous cooker.Pile the freshly rolled couscous into a lightly oiled colander or top container.

Fit top onto bottom checking for a tight seal.Partially cover and steam 15 minutes..