Toasted Israeli Couscous with Corn and Herbs
From “Real Simple” magazine, July 2019, Page 113
1/3 cup plus 3 tablespoons olive oil, divided
3 yellow onions, thinly sliced
1 tablespoon kosher salt, divided
2 cups Israeli couscous
2 1/2 cups fresh corn kernels (approx. 4 ears of corn)
1 cup packed fresh basil leaves (torn if needed)
1/2 cup chopped fresh chives
1/2 cup packed fresh dill, chopped
3 tablespoons white wine vinegar
1/2 teaspoon black pepper
Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and 1/2 teaspoon salt; cook, stirring occasionally, until golden brown. Transfer to a bowl and let cool.
Heat 1 tablespoon oil in a large pot over medium-high heat. Add couscous and cook, stirring occasionally, until golden. Add 2 cups water and 1/2 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 1/3 cup oil and 2 teaspoons salt and toss to combine.
