1 500g (1lb) bag of instant couscous – large grain
1 cup finely shredded red cabbage
2-3 small cucumbers finely cubed
1 cup of garden peas (I recommend frozen)
1 cup roughly chopped walnuts
¾ cup dried cranberries
2 stalk of fresh celery finely chopped
½ cup olive oil
¼ cup red wine vinegar
Juice of half a lemon
A dash of garlic powder or granulated garlic
Salt and pepper
1 teaspoon sugar
How to do it
- Prepare the couscous according to the instructions on the bag. Allow the prepared couscous to cool down to room temperature. (You can prepare this the day before as well, but it doesn’t take very long)
- Add the rest of the salad ingredients to the couscous and mix.
- Shake the dressing ingredients together well and pour over the salad. Allow the salad to sit for a few hours before serving. If you are keeping it in the fridge, remove the salad about half an hour before you serve it so it isn’t too cold.
Serves about 8.