Name: Couscous, red cabbage and walnut salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 cup (600g) couscous; 3 cup (750ml) boiling water; 2 tablespoon olive oil; 1/3 cup (35g) walnuts, chopped coarsely; 200 gram red cabbage, shredded thinly; 1/3 cup (55g) sultanas; 100 gram fetta, crumbled; 100 gram baby rocket leaves (arugula); 1/4 cup (60ml) olive oil; 2 tablespoon lemon juice; 1 tablespoon dijon mustard

Ingredients

3 cup (600g) couscous

3 cup (750ml) boiling water

2 tablespoon olive oil

1/3 cup (35g) walnuts, chopped coarsely

200 gram red cabbage, shredded thinly

1/3 cup (55g) sultanas

100 gram fetta, crumbled

100 gram baby rocket leaves (arugula)

1/4 cup (60ml) olive oil

2 tablespoon lemon juice

1 tablespoon dijon mustard

Method

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 it
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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