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1
Reconstitute the couscous.
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2
Place it in a bowl, add salt to taste and cover by 1/2 inch with hot water.
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3
Let sit until all of the water has been absorbed by the couscous, stirring every once in a while.
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4
Cover the bowl with a plate and place in the microwave.
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5
Microwave for 3 minutes.
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6
Carefully remove from the microwave (the bowl will be hot).
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7
Uncover and fluff with forks.
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8
Set aside.
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9
In a small bowl or measuring cup, whisk together the ingredients for the dressing.
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10
Remove tough outer layers of the fennel bulb and discard.
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11
Using a sharp knife or a mandolin, slice the fennel quarters as thin as you can.
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12
Place in a bowl and toss with half the dressing and the chopped olives.
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13
Spoon the couscous into a wide bowl or onto a platter and smooth to make an even layer.
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14
Arrange the fennel on top, making sure to tip out any dressing from the bottom of the bowl over the fennel and couscous.
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15
Cut away the peel and pith from the oranges and slice into thin rounds.
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16
Tip any juice that runs out of the oranges as you are working with them over the fennel.
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17
Arrange the orange slices over the fennel.
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18
Drizzle the remaining dressing over the oranges.
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19
Arrange the halved olives on top, sprinkle with chopped parsley or fennel fronds and serve, or refrigerate until ready to serve.
