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.

Full Recipe

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

Author

Martha Rose Shulman | 2013-12-25

Source

https://cooking.nytimes.com/recipes/1015859-fennel-and-orange-salad-with-black-olives-on-a-bed-of-couscous

ℬ For more great recipes like this one, be sure to check out https://biga-app.com. Mangia!