Couscous, Fennel, and Orange Salad with Olives

Name: Couscous, Fennel, and Orange Salad with Olives
Total time: 30 min
Ingredients: 1 cup couscous; 3 large or 4 small oranges (any kind); 2 medium fennel bulbs; 1/2 cup chopped pitted green or black olives; 1/4 cup olive oil, plus more as needed; Salt and pepper

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Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

1 cup couscous
3 large or 4 small oranges (any kind)
2 medium fennel bulbs
1/2 cup chopped pitted green or black olives
1/4 cup olive oil, plus more as needed
Salt and pepper

Instructions

Cook the couscous according to package directions. When it’s ready, fluff with a fork a couple of times so it cools a little.
Peel the oranges and seed them if necessary. Separate them into segments and chop them into bite-size pieces if you’d like. Transfer the oranges to a large salad bowl.
Trim the fennel and thinly slice crosswise to get a pile of crescent-shaped pieces. Pull apart any that stick together and discard any hard center pieces. Add the fennel to a bowl with the oranges.
Add the olives to the bowl along with the couscous. Drizzle in ¼ cup olive oil, sprinkle with salt and pepper, and toss to combine. Taste and adjust the seasoning, adding more olive oil if you’d like. Toss again and serve.