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| 6 x ca. 30 g | Spinach ribbon noodles |
| 1/2 Tasse | Couscous |
| 1/2 Tasse | Water or vegetable stock, hot |
| 1 | Red pepper, sweet; cut into strips 1/4 x 1 1/2 inches |
| 1/2 Tasse | Peanuts, unsalted; roasted |
| 2 | scallions thinly sliced |
| 1/4 Tasse | Parsley fresh, chopped |
| 1/4 Tasse | Vinegar, rice |
| 3 Esslöffel | olive oil |
| 3 Esslöffel | Peanut butter, smooth |
| 1 | Garlic clove finely minced |
| 1 Esslöffel | honey |
| 1/4 Teelöffel | 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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