Today, we have a citrus recipe for the season, in particular, for those of you who have purchased our Bi-Rite x Bittman California Citrus Experience Box.

Why pair up with the West Coast market? Because many of us in the Northeast are getting citrus grown on a large-scale, bred not for flavor but for shelf-life and yield. Now, through Bi-Rite Market, the wonderful grocery stores in San Francisco’s Mission and Western Addition neighborhoods, we can get the good stuff through the middle of next month, or until supplies last.

Also, a reminder: Our discussion thread tomorrow from 1 to 3 p.m. EST features all things citrus. Bring recipes for a swap as well as questions and comments, too — and we’ll be sharing cooking content as part of your members-only perks.

Couscous, Fennel, and Orange Salad with Olives

Makes: 4 servings
Time: 30 minutes

Ingredients

• 1 cup couscous

• 3 large or 4 small oranges (any kind)

• 2 medium fennel bulbs

• ½ cup chopped pitted green or black olives

• ¼ cup olive oil, plus more as needed

• Salt and pepper

Instructions

1. Cook the couscous according to package directions. When it's ready, fluff with a fork a couple of times so it cools a little. 

2. Peel the oranges and seed them if necessary. Separate them into segments and chop them into bite-size pieces if you'd like. Transfer the oranges to a large salad bowl.

3. Trim the fennel and thinly slice crosswise to get a pile of crescent-shaped pieces. Pull apart any that stick together and discard any hard center pieces. Add the fennel to a bowl with the oranges.

4. Add the olives to the bowl along with the couscous. Drizzle in ¼ cup olive oil, sprinkle with salt and pepper, and toss to combine. Taste and adjust the seasoning, adding more olive oil if you'd like. Toss again and serve.