Mediterranean Couscous Hot Honey Salad (Printable)

Fluffy couscous with Mediterranean vegetables and a sweet-spicy hot honey lemon vinaigrette. Light, colorful, and ready in minutes.

# What You'll Need:

→ Couscous & Vegetables

01 - 1 cup uncooked couscous
02 - 1¼ cups boiling water
03 - 1 cup cherry tomatoes, halved
04 - ½ cup cucumber, diced
05 - ½ cup red bell pepper, diced
06 - ¼ cup red onion, finely chopped
07 - ⅓ cup Kalamata olives, pitted and sliced
08 - ⅓ cup feta cheese, crumbled
09 - 2 tbsp fresh parsley, chopped
10 - 1 tbsp fresh mint, chopped (optional)

→ Hot Honey Lemon Vinaigrette

11 - 3 tbsp olive oil
12 - 2 tbsp fresh lemon juice
13 - 1 tbsp honey
14 - ½ tsp red pepper flakes (adjust to taste)
15 - 1 tsp Dijon mustard
16 - 1 small garlic clove, minced
17 - ½ tsp sea salt
18 - ¼ tsp black pepper

# Directions:

01 - Place couscous in a large heatproof bowl. Pour boiling water over the couscous, cover tightly, and let steep for 5 minutes. Fluff with a fork and allow to cool slightly.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, honey, red pepper flakes, Dijon mustard, minced garlic, sea salt, and black pepper until fully emulsified.
03 - Add cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, crumbled feta, parsley, and mint to the couscous. Fold gently to distribute evenly.
04 - Pour the hot honey lemon vinaigrette over the salad and toss thoroughly to coat. Adjust seasoning to taste.
05 - Chill for 10 minutes before serving, or enjoy immediately. Garnish with additional herbs or feta if desired.

# Expert Tips:

01 -
  • The vinaigrette walks this perfect line between sweet, tangy, and spicy that makes you want to lick the jar clean.
  • It comes together in under thirty minutes, which means you can pull it off on a Tuesday without breaking a sweat.
02 -
  • Do not skip the resting time after pouring boiling water over the couscous, lifting the lid early leaves you with crunchy raw centers.
  • The vinaigrette will thicken slightly as it sits, so if you make it ahead add a splash of warm water and shake before using.
03 -
  • Toasting the dry couscous in a skillet with a drop of olive oil for two minutes before adding water adds a subtle nutty flavor that most people never think to try.
  • If you want a vegan version, swap the honey for agave and use a plant based feta or simply let the olives carry the salty creamy role on their own.

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