North African Orange Salad Recipes

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HOT AND SWEET ORANGE SALAD



Hot and Sweet Orange Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

3 cups baby arugula
4 navel oranges, peeled and sliced 1/4-inch thick
1 Fresno chile pepper, very thinly sliced with seeds
1/2 small red onion, very thinly sliced
4 sprigs fresh tarragon, leaves stripped and coarsely chopped
3 tablespoons EVOO
Kosher salt and freshly ground pepper

Steps:

  • Put the arugula on a platter. Arrange the orange slices in overlapping layers over the arugula, allowing some of the leaves to peek through. Scatter the chile pepper, onions and tarragon on top. Drizzle with the EVOO and sprinkle with salt and pepper to taste.

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

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

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

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.

NORTH AFRICAN COUSCOUS SALAD



North African Couscous Salad image

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

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 42m

Yield 4 serving(s)

Number Of Ingredients 20

1 cup diced carrot
1/4 cup minced dried apricot
1 teaspoon grated fresh gingerroot
1 teaspoon fresh grated lemon, rind of
1 teaspoon fresh orange zest
1 pinch saffron
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
1 1/2 cups water
1/2 cup diced red bell pepper
1/2 cup English pea (fresh or frozen)
1 cup quick-cooking couscous
1/4 cup pitted and chopped kalamata olive
2 tablespoons toasted pine nuts
1 tablespoon dried currant

Steps:

  • Add the first 14 ingredients to a non-reactive saucepan.
  • Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
  • Add in the bell pepper and cook for 2 more minutes.
  • Take pan off of burner and add in the peas.
  • Add in couscous; stir.
  • Cover and let sit for 10-15 minutes.
  • Add in olives; fluff couscous with a fork to mix.
  • Season to taste with salt and pepper.
  • Spoon onto individual plates; sprinkle with pine nuts and currants.

ORANGE SALAD



Orange Salad image

My mother-in-law always served this salad at Thanksgiving and Christmas in an orange square dish. It's a luscious favorite filled with pineapple and bananas. Top with additional whipped topping and pecans, if desired.

Provided by Sharon Bain

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 4h10m

Yield 8

Number Of Ingredients 11

1 egg, beaten
¾ cup white sugar
⅓ cup all-purpose flour
1 (15 ounce) can pineapple chunks, drained
1 tablespoon margarine, softened
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package orange flavored Jell-O® mix
1 cup boiling water
1 cup water
4 bananas, sliced

Steps:

  • In a medium saucepan over low heat, mix the egg, sugar, flour, 1/2 can pineapple, margarine and vanilla extract. Slowly cook and stir until thickened. Pour into an 8x8 inch dish. Mix in the whipped topping. Chill in the refrigerator 1 hour, or until firm.
  • Dissolve the orange flavored gelatin mix in boiling water. Stir in remaining water. Chill in the refrigerator 1 hour, or until thick but not firm.
  • Mix bananas and remaining pineapple into the gelatin. Spread on top of the mixture in the dish. Chill in the refrigerator 3 hours, or until firm.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 60.2 g, Cholesterol 23.3 mg, Fat 9.3 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 6.6 g, Sodium 70.7 mg, Sugar 49.3 g

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