Peel garlic and dice finely. Pour orange juice, garlic, vinegar and olive oil into a tightly closed bottle. Season with cumin, salt and pepper.
Clean the red cabbage, dice finely. Peel and finely dice the carrot. Wash parsley, shake dry, pluck leaves from the stalks and chop finely.
Layer couscous, red cabbage, carrot, parsley and peanuts in a glass (approx. 500 ml content). Pour 100 ml of boiling water over it and let the couscous swell according to the instructions on the packet. Turn out of the glass onto a plate.
Shake dressing bottle vigorously and spread dressing over the salad.