Carrot Orange Salad

Name: Carrot Orange Salad
Total time: 20 min
Yield: 4 as a side
Ingredients: 1 cup couscous; 1 cup chicken stock; 1 small red onion; 2 oranges; 4 fresh dates; 1 large carrot; ¼ cup pistachios; ⅓ cup fresh mint leaves - loosely packed; 2 cups fresh coriander leaves - loosely packed; 2 tablespoon olive oil; salt & pepper to taste

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Total Time
20 mins
Servings
4 as a side
Calories
279 kcal
Course
Salad
Cuisine
Australian

Carrot Orange Salad

Zara Shaw

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Carrot Orange Salad - a fresh orange salad recipe with sweet dates and fresh herbs, plus a video showing how to segment oranges.

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Ingredients

Servings

1 cup couscous
1 cup chicken stock boiling hot
1 small red onion finely chopped
2 oranges segmented, and cores reserved
4 fresh dates finely chopped
1 large carrot grated
¼ cup pistachios finely chopped
⅓ cup fresh mint leaves - loosely packed sliced
2 cups fresh coriander leaves - loosely packed
2 tablespoon olive oil
salt & pepper to taste

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Instructions

Place couscous in a large heatproof bowl, then pour over boiling stock. Mix to completely moisten all of the couscous, then cover tightly with cling film and set aside for 3 minutes.
After 3 minutes, remove cling film and stir the couscous.
Add chopped onion, chopped dates, grated carrot, orange segments, coriander, mint & pistachios to the couscous and mix well to combine (for instructions showing how to segment oranges see my notes or my video at the end of the recipe).
Take the leftover orange cores and squeeze them between your hands over the salad to release any remaining juice, add olive oil to salad and mix well.
Add salt and pepper to taste, then serve.

Notes

To segment the oranges, using a very sharp knife first slice a round of skin off the top and bottom of the orange. Then place the orange on a flat surface (top or bottom up) and using your knife, slice down the outer edge of the orange, following the natural curve of the fruit to remove the rest of the skin. This will help you keep the maximum amount of orange flesh with minimal pith.
Then to remove the segments, work with one segment at a time and slice down each side, as close as you can to the membrane without cutting it. Once you have made the second slice on that segment, gently use the blade of your knife to pop out the segment.
For a visual demonstration see my photos in the post above the recipe, or my video just below the instructions.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition Information

Show Details

Serving 0g Calories 279kcal (14%) Carbohydrates 0g (0%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 0mg (0%) Potassium 0mg (0%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 4as a side

Amount Per Serving

Calories 279 kcal

% Daily Value*

Serving	0g
Calories	279kcal	14%
Carbohydrates	0g	0%
Protein	0g	0%
Fat	0g	0%
Saturated Fat	0g	0%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	0mg	0%
Potassium	0mg	0%
Fiber	0g	0%
Sugar	0g	0%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	0mg	0%
Iron	0mg	0%