Red Cabbage Tabbouleh

Ingredients

• 250 g red cabbage
• 1 Red Onion
• 250 g couscous
• 400 ml Vegetable broth
• 1 small pear (125 g)
• 1 lemon (juice)
• a handful mint (5 g)
• 30 g dried cranberries
• 20 g Almond Kernels
• 150 g Yogurt (0.3% fat)
• 1 tsp Mustard
• 3 tbsp orange juice
• 1 tbsp Maple Syrup
• Salt
• Pepper
• 2 tbsp olive oil
• a pinch ground piment

Instructions

1. 1.

   Clean, wash and shred the red cabbage into fine strips. Peel and finely chop the onion. Place couscous in a bowl. Bring broth to a boil, pour over couscous, and let it absorb for about 5 minutes.

2. 2.

   Meanwhile, peel, wash, quarter, core, cut the pear into pieces and drizzle with lemon juice. Wash mint, pat dry, and chop. Add cabbage, onion cubes, pear pieces and mint to the couscous. Roughly chop cranberries and almonds, add them to the bowl and mix.

3. 3.

   For the dip combine yogurt, mustard and 1 tbsp lemon juice; season with salt and pepper.

4. 4.

   For the dressing whisk remaining lemon juice with orange juice, maple syrup and olive oil. Season with salt, pepper and piment. Drizzle the dressing over the tabbouleh, toss, and serve with the yogurt dip.