Couscous Salad


Cooking with One Chef One CriticChef 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.

  • Yield: 6 Servings


  • 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
  1. Cook couscous according to instructions on box. Add all of the vegetables and basil, followed by oil, vinegar, and a dash of sugar.
  2. Stir and adjust the taste with salt, pepper, and some freshly squeezed juice from the lemon. Stir again.
  3. Serve with baked chicken, grilled meats, or seafood.

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