Cous Cous with Peanut Sauce

cous-cous-with-peanut-21

This recipe is definitely a family favorite!  We love this one, both kids included.  It’s one of those nice meals that is quick, easy, and economical, and can be whipped up at a moment’s notice with ingredients that I always keep on hand.  This is an Indonesian-style peanut sauce, which is quite different from the sweet Thai peanut sauce that some people may be expecting.  As delicious as that sweet peanut sauce is, this savory, salty one is my absolute favorite!  I paired this with steamed broccoli tonight, as I often do – because I love to dip each piece of broccoli in the sauce as I am eating it.

Ingredients (Peanut Sauce):

  • 1 Tbsp olive oil
  • 1 small onion (or half large onion), finely chopped
  • 2-3 medium cloves garlic, chopped
  • 1 cup creamy natural peanut butter
  • 3 cups vegetable broth (or hot water with bouillon)
  • 1 tsp chili powder
  • salt to taste (use about 1/2 tsp if using unsalted peanut butter, omit if using salted peanut butter)
  • 1/2 tsp ground black pepper
  • 1/2 cup plain soy milk

Preparation (Peanut Sauce):

Saute onions and garlic in olive oil for about 5 minutes, or until tender.  Stir in peanut butter and allow it to melt a little.  Add vegetable broth and whisk until smoothly incorporated.  Add spices and simmer on medium-low heat, covered, for about 10-15 minutes, stirring occasionally.  Mix in soy milk and simmer for an additional 5 minutes.

Ingredients (Cous Cous):

  • 2 cups dry cous cous (I used whole wheat)
  • 2 Tbsp extra virgin olive oil
  • 1-2 tsp vegetable bouillon powder
  • 1/2 tsp paprika
  • 2 cups boiling water

Preparation (Cous Cous):

Stir olive oil, bouillon powder, and paprika into dry cous cous until thoroughly mixed.  You can do this right in your serving bowl.  Stir in boiling water and cover for 5 minutes.  Remove lid and fluff with a fork.  Serve peanut sauce over hot cous cous.  Enjoy!

4 Responses to “Cous Cous with Peanut Sauce”

  1. Mary

    I made this last night; didn’t have vegetable broth, so I dissolved onion powder and a little soy sauce in hot water, with pepper and a little celery seed. I added some red pepper flakes to the sauce, also.

    I’ve been vegan only a week, and this is the first dish I cooked that tasted so good it made my toes curl. It was FANTASTIC! This may be what keeps me vegan. Bless you for this recipe!!!

    Reply
  2. beckiwithani

    Thank you!!!!! This was so, so tasty. I just linked to it on my blog. I made the recipe as suggested, except used 1/2 PB and 1/2 tahini (was almost out of PB.) Turns out the tahini added a really nice flavor. I think I might even get my mom, who doesn’t like peanut-y flavors in savory dishes, to make this with all tahini and no PB. Maybe less soy milk then, because tahini can be thinner…

    Reply

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