FENNEL AND ORANGE SALAD WITH BLACK OLIVES ON A BED OF COUSCOUS
A salad, modeled on a traditional North African one, that is great for buffets. The salad is modeled on a traditional North African salad of oranges, onions and olives. I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous. You could serve it on its own, but it is a shame to leave so much juice behind in the bowl, and the couscous soaks it up in a delicious way. The dish is a great idea for buffets as it stands up well over the course of a few hours.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 20m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Reconstitute the couscous. Place it in a bowl, add salt to taste and cover by 1/2 inch with hot water. Let sit until all of the water has been absorbed by the couscous, stirring every once in a while. Cover the bowl with a plate and place in the microwave. Microwave for 3 minutes. Carefully remove from the microwave (the bowl will be hot). Uncover and fluff with forks. Set aside.
- In a small bowl or measuring cup, whisk together the ingredients for the dressing.
- Remove tough outer layers of the fennel bulb and discard. Using a sharp knife or a mandolin, slice the fennel quarters as thin as you can. Place in a bowl and toss with half the dressing and the chopped olives.
- Spoon the couscous into a wide bowl or onto a platter and smooth to make an even layer. Arrange the fennel on top, making sure to tip out any dressing from the bottom of the bowl over the fennel and couscous.
- Cut away the peel and pith from the oranges and slice into thin rounds. Tip any juice that runs out of the oranges as you are working with them over the fennel. Arrange the orange slices over the fennel.
- Drizzle the remaining dressing over the oranges. Arrange the halved olives on top, sprinkle with chopped parsley or fennel fronds and serve, or refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 547 milligrams, Sugar 5 grams
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Fiza Shahzadi
[email protected]This is my new favorite salad! It's so easy to make and it's always a crowd-pleaser.
mijanur rahaman31
[email protected]I made this salad for a party and it was a huge hit! Everyone loved it.
Anayat Nasar
[email protected]I didn't have any black olives on hand, so I used Kalamata olives instead. They worked just as well.
OHJ TV
[email protected]The salad was a bit bland.
Dipta Marwari
[email protected]I found the fennel to be a bit overpowering.
Bo
[email protected]The dressing is a bit too sweet for my taste.
Fathima Rifthika
[email protected]I love that this salad is healthy and delicious. It's a great way to get my daily dose of fruits and vegetables.
Life_ 4_kill
[email protected]This salad is a great way to use up leftover quinoa.
Aashika Gurung
[email protected]I'm not a big fan of fennel, but I loved this salad! The orange and black olives really helped to balance out the flavor.
Akhlaq Awan
[email protected]This salad is absolutely delicious! The flavors are so well-balanced and the textures are perfect. I will definitely be making this again.
Smart Boyz
[email protected]I've made this salad several times and it's always a hit. It's a great way to get your daily dose of fruits and vegetables.
Olatunji Adeyanju
[email protected]This salad is a great make-ahead dish. It's even better the next day.
sayem miah
[email protected]I love the fennel and orange combo. It's so refreshing.
Bijoy Khan
[email protected]This salad is a great way to use up leftover couscous.
Harold Muller
[email protected]The dressing is amazing! It's tangy, sweet, and savory all at the same time.
Kyeraa Sabina
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that it's healthy and delicious.
Claudine Lumsden
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique combination of fennel, orange, and black olives.
Nsengimana Ramadhan
[email protected]This salad is a delightful burst of flavors and textures. The fennel and orange complement each other perfectly, while the black olives add a salty, briny touch. The couscous provides a hearty base for the salad, and the dressing is light and flavorf