For the always-ready marinade, peel the garlic and chop finely. Pour orange juice, vinegar and oil into a hot rinsed glass with a twist-off lid. Shake vigorously, season with salt, pepper and 1 asp. cumin.
For the salad, pour the couscous into a container with a lid (approx. 500 ml capacity). Clean, wash and finely dice the cabbage. Peel and grate the carrot. Parsley
Layer cabbage, carrots, parsley and nuts on the couscous. Close the glass. Put it in a cold place.
During the lunch break, boil 100 ml of water in a kettle. Pour over the salad ingredients in the pot. Leave to swell for 5-10 minutes. Pour onto a plate, shake the marinade briefly and drizzle over it.