1.Combine couscous with the water in a large heatproof bowl, cover, stand for 5 minutes, then fluff with a fork.
2.Meanwhile, make dressing. Place ingredients, olive oil, juice and mustard in a screw-top jar, shake well. Season to taste.
3.Heat a large frying pan over high heat, cook nuts, stirring, for 3 minutes or until toasted. Add oil, cabbage and sultanas, cook, stirring, for a further 3 minutes or until cabbage begins to wilt.
4.Place cabbage mixture and couscous in a large heatproof bowl with fetta, rocket and dressing, toss gently to combine. Season to taste.
Grate the rind from the lemon before you juice itNote