| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Posted, Salads | 4 | Servings |
INGREDIENTS
| 6 | oz | Spinach Ribbon Noodles |
| 1/2 | c | Couscous |
| 1/2 | c | Water |
| 1 | Red Bell Pepper | |
| 1/2 | c | Roasted Unsalted Peanuts |
| 2 | Scallion; Thinly Sliced | |
| 1/4 | c | Fresh Parsley; Chopped |
| 1/4 | c | Rice Vinegar |
| 3 | tb | Olive Oil |
| 3 | tb | Smooth Peanut Butter |
| 1 | Clove Garlic; Finely Minced | |
| 1 | tb | Honey |
| 1/4 | ts | Cayenne Pepper |
INSTRUCTIONS
DRESSING Boil a large pot of water. Cook pasta until al dente. While pasta is cooking, in a small bowl, stir together dry couscous and water. Let stand, covered, until liquid is completely absorbed, 5 to 10 minutes. Toss lightly with a fork. Meanwhile, in a large bowl, toss together remaining salad ingredients. In a small bowl, whisk together dressing ingredients. When pasta is done, drain well and rinse under cold water. Drain well again. Add with couscous to salad ingredients. Pour on dressing; toss again. Garnish with mandarin oranges or pineapple slices and raisins. Variations: *substitute other varieties of pasta for spinach noodles *substitute cooked millet for couscous *substitute cooked garbanzos for the peanuts Recipe by: 15 Minute Vegetarian Gourmet Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on Apr 21, 1998
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