Fennel and Orange Salad With Black Olives on a Bed of Couscous

By Martha Rose Shulman

Published December 24, 2013

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(77)
Comments
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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.

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Ingredients

Yield:Serves 6

FOR THE DRESSING

  • 3 tablespoons fresh lemon juice

  • Salt to taste

  • 1 ½ teaspoons mild honey or sugar

  • 1 teaspoon crushed cumin seeds

  • 6 tablespoons extra virgin olive oil

  • Pinch of cayenne (optional)

FOR THE SALAD

  • 1 cup couscous

  • Salt to taste

  • 2 medium fennel bulbs (about 1 ¼ pounds), quartered and cored

  • 2 tablespoons chopped imported black olives (about ½ ounce), plus 12 imported black olives, pitted and halved

  • 4 navel oranges or 6 to 8 Valencia oranges (depending on the size)

  • Chopped fresh parsley or fennel fronds for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

42 grams carbs; 316 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 7 grams fiber; 554 milligrams sodium; 6 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Reconstitute the couscous. Place it in a bowl, add salt to taste and cover by ½ 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.

  2. Step 2

    In a small bowl or measuring cup, whisk together the ingredients for the dressing.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    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.

Tip

  • Advance preparation: You can assemble the salad through Step 3 several hours ahead and refrigerate.

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Ratings

4 out of 5
77 user ratings
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Comments

Topolobopo

This a delicious and fresh side dish. My guests raved about it. Next time I will prepare the couscous according to the product directions as this method made it gummy in texture. It also took a lot longer to prep than 20 minutes.

dansedufeu

Excellent tangy side dish with grilled pork. Prior comments are correct - follow the couscous box directions for easier and fluffier results.

E

This just wasn’t a hit. We used orzo instead of couscous, and I zested a lemon into the dressing too. The salad was good, but maybe just not over the pasta? It was ok, and there ended up being some leftover salad which was fresh and tasty on its own. I love cumin but didn’t use it because it just didn’t seem to match well with the other ingredients.

Nathan D.

This came out so balanced and delicious. I have to be sure to add more water next time as I had to add some and continue heating.

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