| 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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