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, 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!
Notes
Alert!!! Because of the higher fat levels this recipe should only be used by people on the 1800 and 2000 calorie plans.
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source usda.gov.