Instructions

1. Shred or slice the cabbage thinly. Grate the carrots coarsely.
2. Slice the spring onions. Roughly chop pistachios and dried apricots. Grate the the zest of the orange then squeeze out its juice.
3. Scatter the couscous in a bowl, pour over the hot vegetable stock; add the orange zest and juice. Cover and set aside for 5 minutes.
4. Stir-fry the cabbage in half of the oil.
5. Mix the cabbage, pistachios, carrots and dried apricots in a serving bowl. Add the couscous. Season and toss well.
6. Heat the remaining oil, dice the cheese into 2-3 cm bits and fry them for 2 minutes until brown. Add these to the salad.
7. Serve warm.