North African Orange Salad Food

NORTH AFRICAN ORANGE SALAD

North African Orange Salad image

Make and share this North African Orange Salad recipe from Food.com.

Provided by AcadiaTwo

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 oranges (peeled, deseeded, cut into bite sized pieces)
1/2 cup pomegranate seeds
1 tablespoon orange zest
1/2 cup almonds (chopped)
1/4 cup pistachios (chopped)
3 tablespoons honey
1 tablespoon water
cinnamon (to taste)

Steps:

In a bowl, mix oranges, pomegranate seeds, almonds and pistachios toether.
Microwave honey and water together for 30 seconds and stir.
Pour honey mixture over fruit nut mixture and toss lightly until coated.
Sprinkle with cinnamon and orange zest.
Enjoy.

ORANGE AND RADISH SALAD

Orange and Radish Salad image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 bunch large red globe radishes
4 large navel oranges
2 tablespoons freshly squeezed orange juice
1 1/2 teaspoons orange-flower water
1 teaspoon confectioners' sugar
1 teaspoon freshly squeezed lemon juice

Steps:

Wash the radishes, cut off the green tops and the roots, and grate the radishes into a glass salad bowl. Peel the oranges and segment them, reserving 2 tablespoons of the juice. Place the orange segments in the bowl with the grated radish. Mix the remaining ingredients and the reserved orange juice together in a small bowl and pour the marinade over the radish and orange mixture. Cover with plastic wrap and set aside for 30 minutes so that the flavors mix. Serve at room temperature.

FENNEL AND ORANGE SALAD WITH BLACK OLIVES ON A BED OF COUSCOUS

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

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

Ingredients

3 tablespoons fresh lemon juice
Salt to taste
1 1/2 teaspoons mild honey or sugar
1 teaspoon crushed cumin seeds
6 tablespoons extra virgin olive oil
Pinch of cayenne (optional)
1 cup couscous
Salt to taste
2 medium fennel bulbs (about 1 1/4 pounds), quartered and cored
2 tablespoons chopped imported black olives (about 1/2 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

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

AFRICAN SALAD

African Salad image

Make and share this African Salad recipe from Food.com.

Provided by Tisme

Categories Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cooked couscous
100 g feta, broken in 2cm squares
100 g roasted red capsicums, chopped thin
1/4 cup kalamata olive, pips removed and chopped
100 g marinated semi dried sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped
1 cup Baby Spinach, leave spinach whole
1 cup natural yoghurt
1 crushed garlic clove

Steps:

Combine ingredients and top with the dressing.

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