Chef David Kannenberg of Red Oak Catering showed me how to make this couscous salad during a TV segment we filmed in a Bowring Park gazebo, while taking shelter from the rain.
Ingredients
- 7 oz (198 g) 1 pkg couscous
- 1 red onion, diced
- 1 yellow onion, diced
- 1 tomato, diced
- 6 scallions, diced
- a few leaves of fresh basil, cut in strips
- 1½ tbsp (22 ml) sesame oil
- 2 tbsp (30 ml) apple cider vinegar
- salt and pepper to taste
- ½ fresh lemon
- sugar to taste
How to Make It
- Cook couscous according to instructions on box. Add all of the vegetables and basil, followed by oil, vinegar, and a dash of sugar.
- Stir and adjust the taste with salt, pepper, and some freshly squeezed juice from the lemon. Stir again.
- Serve with baked chicken, grilled meats, or seafood.
