Toasted Israeli Couscous With Corn and Herbs


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.

Toasted Israeli Couscous With Corn and Herbs Recipe
Photo: Greg DuPree
Hands On Time:
30 mins
Total Time:
1 hrs
8 serves


  • 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


  1. 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.

  2. 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.

  3. Toss onions, couscous, and corn in a bowl. (Refrigerate, covered, up to 1 day in advance.)

  4. Just before serving, add basil, chives, dill, vinegar, pepper, and remaining ⅓ cup oil and 2 teaspoons salt and toss to combine.

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