Mediterranean Couscous Hot Honey (Printable)
A vibrant couscous salad with Mediterranean vegetables and a sweet-spicy 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
# How to Prepare:
01 - Place couscous in a large heatproof bowl. Pour boiling water over the couscous, cover tightly, and let steam for 5 minutes. Fluff gently 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 - Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and mint (if using) to the cooled couscous. Toss gently to combine.
04 - Pour the hot honey lemon vinaigrette over the couscous mixture and toss thoroughly until everything is evenly coated. Adjust seasoning with additional salt and pepper to taste.
05 - Refrigerate for 10 minutes before serving to allow the flavors to meld, or serve immediately at room temperature. Garnish with extra fresh herbs or additional crumbled feta if desired.
# Expert Advice:
01 -
- The hot honey lemon vinaigrette hits every note, sweet, tangy, and just enough heat to keep you going back for another bite.
- It comes together in under thirty minutes with zero cooking beyond boiling water.
- Leftovers taste even better the next day, making it perfect for meal prep.
02 -
- Do not skip the resting time after pouring boiling water over the couscous, uncovering early leaves you with crunchy grains that no amount of dressing can fix.
- The vinaigrette thickens and intensifies as it sits, so what tastes mildly spicy at first will develop a real kick after chilling overnight.
03 -
- Toast the couscous in a dry skillet for two minutes before adding boiling water to add a nutty depth most people never expect from such a simple grain.
- Whisk a tiny spoonful of the pasta water or hot water into the honey before adding it to the vinaigrette so it blends smoothly instead of seizing in the cold lemon juice.