Lukewarm red cabbage salad with couscous

Name: Lukewarm red cabbage salad with couscous
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Red cabbage; 80 g Raisins; 250 g Couscous (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Organic lemons; 1 TABLESPOON medium hot mustard; 7 TABLESPOONS Olive oil; 60 g Walnut kernels; 100 g Feta; 100 g Arugula

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Red cabbage
80 g Raisins
250 g Couscous (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Organic lemons
1 TABLESPOON medium hot mustard
7 TABLESPOONS Olive oil
60 g Walnut kernels
100 g Feta
100 g Arugula

Directions

1
Clean and wash the red cabbage and cut it into fine strips from the stalk. Wash and drain the raisins. Put the couscous in a large bowl. 1⁄4 Pour l boiling salted water over it and let it swell for 5-10 minutes.
2
For the dressing, wash the lemons hot, dry them and finely grate the peel. Squeeze the fruit. Mix juice with mustard, salt, pepper and 1 pinch of sugar. Fold in 6 tbsp. oil.
3
Roughly chop the walnuts. Roast in a pan without fat until golden brown. Add 1 tablespoon of oil, cabbage and raisins and steam for about 3 minutes. Cut the feta into small pieces.
4
Add cabbage mix to the couscous. Mix with feta and dressing. Season to taste with salt and pepper. Let the salad steep for 20-30 minutes. Sort the rocket, wash, drain and finally fold in.