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

Herbed Israeli Couscous Salad with Corn and Feta

Course Salad, Side Dish
Cuisine Middle Eastern
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8
Author Yvonne Langen


  • cup plus
  • 3 Tbsp. olive oil divided
  • 3 yellow onions thinly sliced
  • 1 tablespoon 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 tablespoons white wine vinegar
  • ½ teaspoon 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.