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| 6 x ca. 30 g | Spinach Ribbon Noodles |
| 1/2 Tasse | Couscous |
| 1/2 Tasse | water |
| 1 | red bell pepper |
| 1/2 Tasse | Roasted Unsalted Peanuts |
| 2 | Scallion thinly sliced |
| 1/4 Tasse | parsley fresh, chopped |
| 1/4 Tasse | rice vinegar |
| 3 Esslöffel | olive oil |
| 3 Esslöffel | Smooth Peanut Butter |
| 1 | Garlic cloves finely minced |
| 1 Esslöffel | honey |
| 1/4 Teelöffel | cayenne pepper |
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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.
*substitute other varieties of pasta for spinach noodles
*substitute cooked millet for couscous
*substitute cooked garbanzos for the peanuts
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