Toasted Israeli Couscous With Corn and Herbs

Think of this recipe as a modern take on pasta salad, perfect for summer picnics and potlucks. This fresh salad pairs juicy summer corn kernels with a showering of fresh herbs—basil, chives, and dill—plus some caramelized onions for good measure. There's no need to cook the corn as you can eat it raw, especially when it's in season. If it's not your thing, just blanch the corn in boiling water for a couple of minutes. It’s a savory-sweet combo that would be at home alongside grilled fish, rotisserie chicken, or a seared steak. Taking the time to quickly toast the couscous before cooking it adds deep flavor without any extra ingredients. Shopping tip: If you’re having a hard time finding Israeli couscous, substitute fregola for a similar texture. Or, make this a whole-grain dish by using barley or farro.