Mediterranean Couscous With Hot Honey (Printable View)
Fluffy couscous tossed with fresh veggies, feta, olives, and a spicy-sweet hot honey lemon vinaigrette.
# What You'll 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 medium cucumber, diced
07 - 1/2 medium 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 flat-leaf 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 red chili flakes; microwave 20 seconds, stir, and cool)
15 - 1 teaspoon Dijon mustard
16 - 1 clove garlic, minced
17 - Kosher salt and freshly ground black pepper, to taste
# How-To Steps:
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 plastic wrap, 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, 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 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 single flavor note: sweet, tangy, spicy, and savory all at once.
- It comes together in thirty minutes with zero cooking beyond boiling water, which makes it a lifesaver when your kitchen feels like a sauna.
02 -
- Do not skip the resting time for the couscous, uncovering it early releases steam and leaves you with crunchy undercooked grains that no amount of dressing can fix.
- The vinaigrette will thicken in the fridge, so toss in an extra splash of lemon juice before serving leftovers to wake it back up.
03 -
- Taste the hot honey by itself before mixing it into the dressing, because chili flakes vary wildly in heat and you do not want a surprise inferno on your salad.
- Crumble the feta directly over the bowl with your fingers instead of cutting it, the uneven pieces melt into the dressing in a way that uniform cubes never will.