SALAD
6 oz Spinach ribbon noodles
1/2 cup Couscous
1/2 cup ;water or vegetable stock, hot
1 Red pepper, sweet, cut into strips 1/4 x 1 1/2 inches
1/2 cup Peanuts, unsalted, roasted
2 Scallions, thinly sliced
1/4 cup Parsley, fresh, chopped
SPICY PEANUT DRESSING
1/4 cup Vinegar, rice
3 tbsp Olive oil
3 tbsp Peanut butter, smooth
1 Garlic clove, finely minced
1 tbsp Honey
1/4 tsp Cayenne pepper
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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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