| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegan, Main dish, Pasta | 6 | Servings |
INGREDIENTS
| 6 | oz | Spinach ribbon noodles |
| 1/2 | c | Couscous |
| 1/2 | c | ;water or vegetable stock, hot |
| 1 | Red pepper, sweet; cut into strips 1/4 x 1 1/2 inches | |
| 1/2 | c | Peanuts, unsalted; roasted |
| 2 | Scallions; thinly sliced | |
| 1/4 | c | Parsley, fresh; chopped |
| 1/4 | c | Vinegar, rice |
| 3 | tb | Olive oil |
| 3 | tb | Peanut butter, smooth |
| 1 | Garlic clove; finely minced | |
| 1 | tb | Honey |
| 1/4 | ts | Cayenne pepper |
INSTRUCTIONS
SALAD SPICY PEANUT DRESSING Boil a large pot of water; cook pasta till al dente. While pasta is cooking, in a small bowl, stir together dry couscous and stock or water. Let stand, covered, until liquid is completely absorbed, 5 5 to 10 minutes. Toss lightly with a fork. Meanwhile, in a larg bowl, toss toether remaining salad 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. Top with a garnish of orange slces, mandarin orange segments, or pineapple slices and raisins, optional. The 15-Minute Vegetarian Gourmet, by Paulette Mitchell/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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