Couscous, red cabbage and walnut salad

Couscous, red cabbage and walnut combine for a bright and tasty salad.

  • 25 mins cooking
  • Serves 4
  • Print


Couscous, red cabbage and walnut salad
  • 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


Couscous, red cabbage and walnut salad
  • 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

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