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 with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on September 11, 2022 Print Rate It 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. Rate it Print