Rating: 3.5 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 10 Ratings

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.


Credit: Greg DuPree

Recipe Summary

1 hr
30 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.