Pasta and couscous salad with spicy peanut dressing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Spinach Ribbon Noodles |
| ½ | cup | Couscous |
| ½ | cup | Water |
| 1 | Red Bell Pepper | |
| ½ | cup | Roasted Unsalted Peanuts |
| 2 | Scallion; Thinly Sliced | |
| ¼ | cup | Fresh Parsley; Chopped |
| ¼ | cup | Rice Vinegar |
| 3 | tablespoons | Olive Oil |
| 3 | tablespoons | Smooth Peanut Butter |
| 1 | Clove Garlic; Finely Minced | |
| 1 | tablespoon | Honey |
| ¼ | teaspoon | Cayenne Pepper |
Directions
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@...> on Apr 21, 1998