Couscous, red cabbage and walnut salad
Couscous, red cabbage and walnut combine for a bright and tasty salad.
- 25 mins cooking
- Serves 4
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Ingredients
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
Method
Couscous, red cabbage and walnut salad
- 1Combine couscous with the water in a large heatproof bowl, cover, stand for 5 minutes, then fluff with a fork.
- 2Meanwhile, make dressing. Place ingredients, olive oil, juice and mustard in a screw-top jar, shake well. Season to taste.
- 3Heat 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.
- 4Place cabbage mixture and couscous in a large heatproof bowl with fetta, rocket and dressing, toss gently to combine. Season to taste.
Notes
Grate the rind from the lemon before you juice it