Pasta with couscous salad & peanut dressing

6 Servings

Ingredients

Quantity Ingredient
6 ounces Spinach ribbon noodles
½ cup Couscous
½ cup ;water or vegetable stock, hot
1 Red pepper, sweet; cut into strips 1/4 x 1 1/2 inches
½ cup Peanuts, unsalted; roasted
2 Scallions; thinly sliced
¼ cup Parsley, fresh; chopped
¼ cup Vinegar, rice
3 tablespoons Olive oil
3 tablespoons Peanut butter, smooth
1 Garlic clove; finely minced
1 tablespoon Honey
¼ teaspoon Cayenne pepper

Directions

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

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