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.

Course Main Course

Cuisine British, European

Diet Vegan, Vegetarian

Keyword apple salad recipe, couscous salad recipe, red cabbage recipes, red cabbage salad, winter salad recipes

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings

Calories 654

Ingredients

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

Instructions

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.

Nutrition