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