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Herbed Israeli Couscous Salad with Corn and Feta | Taste and Tipple

Herbed Israeli Couscous Salad with Corn and Feta

This fresh summer Herbed Israeli Couscous Salad with Corn and Feta feeds a crowd and is the perfect side for your next barbecue.

Course Salad, Side Dish
Cuisine Middle Eastern
Keyword Basil, Corn, Dill, Feta, Israeli Couscous, Salad
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Author Yvonne Langen


  • cup plus
  • 3 tbsp olive oil divided
  • 3 yellow onions thinly sliced
  • 1 tbsp kosher salt divided
  • 2 cups Israeli couscous
  • 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 tbsp white wine vinegar
  • ½ tsp freshly ground black pepper
  • ½ cup pine nuts toasted
  • ½ cup crumbled feta


  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, feta, pine nuts, vinegar, pepper, and remaining ⅓ cup oil and 2 teaspoons salt and toss to combine.

Recipe Notes

Recipe adapted from: Eidelstein, Ananda. "Toasted Israeli Couscous with Corn and Herbs." Real Simple. July 2019.