Bring water with a 1/2 teaspoon of salt to a boil over high heat in a small saucepan. Remove from the heat and then stir in the couscous. Cover and let stand until water is absorbed about 5 minutes.
Transfer couscous to a medium sized bowl; cool slightly then stir in onion and bell pepper.
Heat a small skillet over medium-high then add the peanuts; cook for 2 to 3 minutes to toast; then mix into the couscous.
Whisk the soy sauce, vinegar, oil, ginger, agave, and remaining salt along with the red pepper flakes in a small bowl. Stir sauce into the couscous until well blended. Serve warm or cold. Enjoy!