Food Recipes Toasted Israeli Couscous With Corn and Herbs 3.7 (11) 1 Review This fresh salad pairs juicy corn kernels with a showering of fresh herbs—basil, chives, and dill—plus some caramelized onions for good measure. The savory-sweet combo pairs well with grilled fish, rotisserie chicken, or a seared steak. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on September 11, 2022 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 30 mins Total Time: 1 hrs Yield: 8 serves Ingredients ⅓ cup plus 3 Tbsp. olive oil, divided 3 yellow onions, thinly sliced 1 tablespoon kosher salt, divided 2 cups Israeli couscous 2 ½ cups fresh corn kernels (from 4 ears) 1 cup packed fresh basil leaves, torn if large ½ cup chopped fresh chives ½ cup packed fresh dill, chopped 3 tablespoons white wine vinegar ½ teaspoon freshly ground black pepper Directions Heat 2 tablespoons oil in a large skillet over medium. Add onions and ½ teaspoon salt; cook, stirring occasionally, until golden brown, 12 to 15 minutes. Transfer to a bowl and let cool. Meanwhile, heat 1 tablespoon oil in a large pot over medium-high. Add couscous and cook, stirring occasionally, until golden, 3 to 4 minutes. Add 2 cups water and ½ teaspoon salt. Bring to a simmer and cook, covered, until water is absorbed, 5 to 7 minutes. Fluff with a fork and spread out on a baking sheet; let cool for 15 minutes. Toss onions, couscous, and corn in a bowl. (Refrigerate, covered, up to 1 day in advance.) Just before serving, add basil, chives, dill, vinegar, pepper, and remaining ⅓ cup oil and 2 teaspoons salt and toss to combine. Print