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