Serves 4 (serving size: 1 cup)
Photo: Jennifer Causey; Styling: Missie Neville Crawford

How to Make It

Step 1

Bring stock to a boil in a small saucepan over high heat. Place couscous and salt in a small baking dish. Pour stock over couscous; stir to combine. Cover tightly with plastic wrap; let stand 8 minutes. Fluff with a fork.

Step 2

Combine cabbage, radishes, salsa fresca, olive oil, lime juice, and black pepper in a large bowl. Stir in couscous. Sprinkle with queso fresco.

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