Recipe

Couscous, red cabbage and walnut salad

Aug 31, 2010 2:00pm
  • 25 mins cooking
  • Serves 4
    • Print
    Print

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 ed cabbage, shredded thinly
  • 1/3 cup (55g) sultanas
  • 100 gram fetta, crumbled
  • 100 gram aby rocket leaves (arugula)
  • 1/4 cup (60ml) olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon dijon mustard

Method

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.

Notes

Grate the rind from the lemon before you juice it

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food