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

By Martha Rose Shulman

Fennel and Orange Salad With Black Olives on a Bed of Couscous
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
4(74)
Comments
Read comments

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.

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

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Serves 6

    For the Dressing

    • 3tablespoons fresh lemon juice
    • Salt to taste
    • 1½teaspoons mild honey or sugar
    • 1teaspoon crushed cumin seeds
    • 6tablespoons extra virgin olive oil
    • Pinch of cayenne (optional)

    For the Salad

    • 1cup couscous
    • Salt to taste
    • 2medium fennel bulbs (about 1¼ pounds), quartered and cored
    • 2tablespoons chopped imported black olives (about ½ ounce), plus 12 imported black olives, pitted and halved
    • 4navel 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)

316 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 6 grams protein; 554 milligrams sodium

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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

4 out of 5
74 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

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.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.