Moroccan Orange Salad

This is our favorite main-course salad. The recipe is adapted from Healthy Cooking for Two or Just You, by Frances Price. I learned to cook from this book – how to approach cooking with confidence and how to branch out from the basics. The subtitle of the book, “Low-fat recipes with half the fuss and double the taste,” says it all. Thank you, Ms. Price!

Moroccan Orange Salad (serves 2 as a main dish)

• 2 medium navel or seedless oranges
• 2 thin slices red onion
• 1 Tbsp olive oil
• 1 Tbsp red wine vinegar
• 1/4 tsp salt
• Cayenne pepper to taste
• 4 cups torn red-leaf lettuce or other salad greens
• 8 Kalamata olives, pitted and sliced
• 2 Tbsp crumbled Feta cheese
• 2 Tbsp pecan pieces or sliced almonds, toasted
• 1 boneless chicken breast, broiled or grilled
• 2/3 cup couscous

Cut the oranges horizontally (along the equator, so to speak) into 1/2 inch slices. Peel off the strips of rind and separate each slice into several sections. Reserve about 1/2 an orange and squeeze the juice (about 2 tablespoons.)

In a small bowl, whisk together the orange juice, oil, vinegar, salt, and cayenne. Add the oranges and onion slices, stir to coat and let stand at room temperature for 10-20 minutes to blend the flavors.

Place the lettuce on 2 plates. Scatter the olives on top. Scoop the oranges and onions onto the salads, and top with chicken. Sprinkle with feta, nuts, and drizzle with the dressing left in the bowl.

Cook the couscous according to package directions, adding a pinch of salt to the boiling water, and when it is done fluff with a fork and serve alongside the salad.