Mediterranean Couscous with Hot Honey (Printable)
Fluffy couscous tossed with fresh vegetables, feta, olives, and a spicy-sweet lemon vinaigrette.
# What You Need:
→ Couscous & Salad Base
01 - 1 cup couscous
02 - 1 cup boiling water
03 - 1/2 teaspoon kosher salt
04 - 1 tablespoon olive oil
05 - 1 cup cherry tomatoes, halved
06 - 1 cucumber, diced
07 - 1/2 red onion, finely chopped
08 - 1/2 cup Kalamata olives, pitted and halved
09 - 1/2 cup crumbled feta cheese
10 - 1/4 cup fresh parsley, chopped
11 - 1/4 cup fresh mint, chopped (optional)
→ Hot Honey Lemon Vinaigrette
12 - 3 tablespoons fresh lemon juice
13 - 2 tablespoons extra-virgin olive oil
14 - 1 tablespoon hot honey (mix 1 tablespoon honey with 1/2 teaspoon chili flakes, microwave 20 seconds, stir, and cool)
15 - 1 teaspoon Dijon mustard
16 - 1 clove garlic, minced
17 - Salt and freshly ground black pepper, to taste
# How-To:
01 - In a heatproof bowl, combine the couscous, salt, and olive oil. Pour the boiling water over the couscous, cover tightly with a lid or plate, and let steam for 5 minutes. Fluff with a fork and allow to cool to room temperature.
02 - In a large mixing bowl, combine the cooled couscous, halved cherry tomatoes, diced cucumber, finely chopped red onion, halved Kalamata olives, crumbled feta cheese, chopped parsley, and mint if using. Toss gently to distribute evenly.
03 - In a small bowl or mason jar, whisk together the fresh lemon juice, extra-virgin olive oil, hot honey, Dijon mustard, and minced garlic until fully emulsified. Season with salt and black pepper to taste.
04 - Pour the vinaigrette over the assembled salad and toss gently until all ingredients are evenly coated. Taste and adjust seasoning as needed.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld together before serving.
# Expert Advice:
01 -
- The hot honey vinaigrette hits every note: sweet, tangy, spicy, and it clings to every grain of couscous like it was meant to be there.
- It comes together in the time it takes to scroll through your phone, which means you can make it right now without a single grocery run if your pantry is decent.
02 -
- Do not dress the salad if you plan to store it overnight because the cucumber will weep and turn everything soupy by morning.
- The hot honey ratio matters: too much and you lose the lemon, too little and the vinaigrette tastes like a regular lemon dressing, so measure carefully the first time.
03 -
- Fluff the couscous while it is still warm because once it cools the grains cling together and you end up with clumpy pockets of dressing.
- Let the vinaigrette sit for five minutes before pouring it on so the garlic mellows and the flavors marry in the jar.