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7 Responses to “What Sauce Can I Use With Cous Cous And Stir Fry Vegetables That’s Reletavily Easy To Make?”

1. ?
   November 4th, 2009 at 11:45 pm

   

   Cous cous should never be served with a sauce – it is all in one event! Just add the stir fired veg and chicken to it. You need to give flavour to the cous cous otherwise it is bland and tasteless.
   A suggestion – soften a finely chopped onion with fresh garlic and ginger – add some cumin seeds, cinnamon, black pepper and ground corriander – allow the flavours to mix for several minutes but watch they don’t burn. Add the cous cous and some good quality chicken stock. (one cup of cous cous to one cup of stock). Add the juice of a lime and a good heap of chopped flat leaf parsley. Mix it well and let it come together. Add your chicken and vegetables and crumble chunks of feta cheese over it. Serve with some warmed flatbread.
   It’s simple and fantastic. You can eat it hot, warm, or cold.

2. JN P
   November 5th, 2009 at 12:03 am

   

   Leave the cous cous alone. Adding sauce will send it to mush. Just a bit of soya sauce in the stir fry veg and a whatever you like on your chicken.

3. istaffa
   November 5th, 2009 at 12:32 am

   

   Well, you can always put curry in it with some vegtebles. You can find curry at wal-mart or tops. I had this one night and it was D-E-L-I-C-I-O-S-O!!!!!!

4. ratterwa
   November 5th, 2009 at 1:22 am

   

   Here’s an easy one for you~
   3 tablespoons soy sauce
   1 teaspoon fresh ginger, finely chopped
   1 garlic clove, minced
   1 scallion, white and green parts, finely chopped
   1/2 teaspoon chili oil (or to taste. You can substitute almost any type of spicy or flavorful oil that you like)
   2 teaspoons cornstarch
   3 tablespoons water
   Combine all ingredients.
   To use, make your stirfry until almost fully cooked. Stir in sauce in the last few minutes. Bring to a boil until thickened.

5. Cheryl L
   November 5th, 2009 at 2:11 am

   

   ******* White wine and mushroom sauce
   1/4 lb. fresh mushrooms (sliced) or 1 lg. can of mushrooms (stems and pieces).
   2 tbsp. butter (to saute mushrooms)
   2 tbsp. butter
   2 tbsp. flour
   1/2 c. milk
   1/2 c. white wine
   1/2 tsp. dry mustard
   1/4 tsp. dry tarragon
   Salt, pepper and hot sauce to taste
   Saute mushrooms in butter. If mushrooms are not fresh, add later. Make a cream sauce blending melted butter, flour and milk, wine, mustard, tarragon, salt, pepper and hot sauce. Cook 2 or 3 minutes and add canned mushrooms.

6. R2 Ranch
   November 5th, 2009 at 2:25 am

   

   I like a simple asian sauce
   soy sauce
   sugar to taste
   orange or lime juice
   S + P
   cornstarch to thicken it

7. maestra
   November 5th, 2009 at 3:00 am

   

   You don’t put sauce on your cous cous!!!!! Of course, you could if you wanted too, but it’ll ruin it. It’s like people who eat their lasagna or pizza with chips, doable, but gastronomicaly retarded.
   Still, if you must, and against my better judgement a chip shop curry sauce could do.