This winter red cabbage couscous salad with apple and olives is crunchy, packed with various flavors, and provides valuable vitamins and nutrients even during the colder months. The lukewarm salad tastes fresh, but it’s also a great meal the next day.
| Preparation Time | Approx. 25 minutes |
| Difficulty Level | Easy |
Ingredients (for 2 servings):
- 100 g couscous
- 250 g red cabbage
- 1 small onion
- 2 tbsp MANI Extra Virgin Olive Oil Selection
- 2 tbsp white wine vinegar
- 1 pinch of cinnamon
- 1/2 tsp ground caraway
- 1 tbsp honey
- 4 tbsp Greek yogurt
- 1/4 apple
- Parsley
- MANI Green Olives, in brine, pitted
- Salt
Instructions:
- Lightly salt the yogurt and set it aside.
- Prepare the couscous according to the package instructions.
- Slice the red cabbage and onion into thin strips.
- Place the cabbage in a bowl, generously salt it, and knead it with your hands.
- Heat olive oil in a pan, and roast the red cabbage and onions for 10 minutes.
- Deglaze with vinegar, season with cinnamon and caraway, and sweeten with honey. Add more salt if necessary.
- Arrange the couscous and red cabbage on a plate. Serve with yogurt, parsley, apple, and olives.
