---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Vegan, Main dish, Pasta
       Yield: 6 servings
       6 oz Spinach ribbon noodles
     1/2 c  Couscous
     1/2 c  ;water or vegetable stock,
       1    Red pepper, sweet; cut into
            -strips 1/4 x 1 1/2 inches
     1/2 c  Peanuts, unsalted; roasted
       2    Scallions; thinly sliced
     1/4 c  Parsley, fresh; chopped
 -------------------SPICY PEANUT DRESSING-------------------
     1/4 c  Vinegar, rice
       3 tb Olive oil
       3 tb Peanut butter, smooth
       1    Garlic clove; finely minced
       1 tb Honey
     1/4 ts Cayenne pepper
    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