Red Cabbage, Parsnip and Apple Wholewheat Couscous With An Orange And Thyme Dressing

This substantial couscous has a wonderfully nutty and fresh flavour. The orange dressing is savoury but sweet, blending perfectly with the sharp red cabbage.

When to eat

We recommend eating this dish from Late december until the end of January. Suprisingly the UK has it’s best oranges in the bleak winter. Supplied by spain January through to March is the best time to eat these juicy citrus.


Serves 4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

This meal is around 84% less polluting than the average UK meal.

  • Eating this recipe will save around 2.49 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 20.60 KM in a modern car.
How do I calculate this?


  • 300 g Whole Wheat Couscous
  • 1/2 Small Red Cabbage
  • 2 Medium Parsnip
  • 2 Medium Apple
  • 1 Tablespoon Fresh Thyme
  • 100 ml Olive Oil
  • 1 Large Orange (zested)


  • Put the couscous in a pan of salted water and bring to the boil. Simmer for around 10 minutes until cooked. Drain and allow to cool.
  • Whilst the couscous is cooling, prepare the dressing. Combine the thyme, orange zest and olive oil in a glass and mix well. Season to taste.
  • Slice the cabbage, being sure to remove the core. Place in a bowl with the couscous and grate the parsnip over the top. De-core the apples, quarter and then thinly slice. Add to the bowl with the couscous. Pour over half of the dressing and mix well.
  • Serve in individual bowls with the rest of the dressing spooned over each.
5 from 1 vote

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