Best 5 Fennel And Orange Salad With Black Olives On A Bed Of Couscous Recipes
Seeking a vibrant, refreshing salad that tantalizes your taste buds and nourishes your body? Look no further than the exquisite Fennel and Orange Salad with Black Olives, a culinary masterpiece served majestically on a bed of fluffy couscous. This delightful dish is a symphony of flavors and textures, where the crisp fennel and juicy oranges dance harmoniously with savory black olives, all cradled by the tender embrace of couscous. Your palate will be awakened by the symphony of sweet, tangy, and slightly bitter notes, creating an unforgettable gastronomic experience. Accompanying this main recipe are equally enticing variations that cater to diverse dietary preferences. For those with a penchant for seafood, the Mussels with Fennel and Orange is an irresistible choice, offering a delightful combination of briny mussels, aromatic fennel, and zesty orange. Vegetarians will find solace in the delectable Roasted Fennel and Orange Salad, where fennel and orange unite in perfect harmony, complemented by a tangy dressing. And if you seek a quick and easy appetizer, the Fennel and Orange Bruschetta beckons with its vibrant colors and burst of flavors. Each recipe is meticulously detailed, guiding you effortlessly through the culinary process, ensuring a successful and delectable outcome. Embark on this culinary journey and let your senses be captivated by the vibrant flavors and textures of these fennel and orange-inspired creations.
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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
ORANGE AND FENNEL SALAD
Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g
ORANGE FENNEL SALAD
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
ORANGE, RED ONION AND FENNEL SALAD
Provided by Food Network
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.
ORANGE AND FENNEL SALAD
Provided by Robin Miller : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.
Tips:
- Utilize Fresh Ingredients: Prioritize using fresh, high-quality fennel, oranges, black olives, and herbs for optimal flavor and nutritional value.
- Select the Right Oranges: Opt for navel oranges, as they are sweeter and easier to peel, making them ideal for salads.
- Slice Fennel Thinly: To achieve a delicate texture and allow the fennel to marinate effectively, slice it thinly using a sharp knife or mandoline.
- Remove the Orange Pith: To avoid bitterness, use a sharp knife to carefully remove the white pith from the oranges before segmenting them.
- Toast the Couscous: Toasting the couscous before cooking enhances its nutty flavor and gives it a more distinct texture.
- Use Good Quality Olive Oil: Opt for extra virgin olive oil for its superior flavor and health benefits.
- Adjust Seasoning to Taste: While the recipe provides a starting point for seasoning, adjust the quantities of salt, pepper, and lemon juice to suit your personal preferences.
Conclusion:
This vibrant and flavorful fennel and orange salad with black olives on a bed of couscous offers a delightful combination of sweet, savory, and tangy flavors. The fennel and oranges provide a refreshing crunch, while the black olives add a salty and briny touch. Served on a bed of fluffy couscous, this salad makes for a satisfying and nutritious meal or side dish. With its colorful appearance and medley of textures, this salad is sure to impress your taste buds and add a touch of elegance to your table.
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