Mediterranean Couscous Salad with Hot Honey (Printable)

Fluffy couscous with Mediterranean vegetables and a spicy-sweet hot honey lemon vinaigrette dressing.

# 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 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh mint, chopped (optional)

→ Hot Honey Lemon Vinaigrette

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

# Directions:

01 - Place couscous in a large heatproof bowl. Pour boiling water over the couscous, cover tightly, and let steam for 5 minutes. Fluff with a fork and allow to cool slightly.
02 - In a small bowl or jar, whisk together olive oil, fresh lemon juice, honey, red pepper flakes, Dijon mustard, minced garlic, sea salt, and black pepper until fully emulsified and smooth.
03 - To the bowl with the cooled couscous, add halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and mint. Fold gently to combine.
04 - Pour the hot honey lemon vinaigrette over the couscous mixture and toss thoroughly to coat all ingredients evenly. Adjust seasoning with additional salt or pepper to taste.
05 - Refrigerate for 10 minutes before serving to allow flavors to meld, or serve immediately at room temperature. Garnish with additional fresh herbs or extra crumbled feta if desired.

# Expert Tips:

01 -
  • The hot honey lemon vinaigrette hits every note: sweet, tangy, and just enough heat to make your taste buds pay attention.
  • It comes together in under thirty minutes, which means you can make it right now without a trip to the store.
02 -
  • If you pour the dressing over couscous that is still steaming hot, the feta will melt into a strange puddle and the herbs will go dark and sad.
  • The red pepper flakes soften and bloom as the salad sits, so what tastes gentle at first will develop a real backbone by the time you go back for seconds.
03 -
  • Toast the couscous in a dry skillet for two minutes before adding water and you will get a nutty depth that surprises people every time.
  • Use a Microplane to zest the lemon before juicing it, then stir that zest into the vinaigrette for brightness that hits before the acid does.

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