Mediterranean Couscous With Hot Honey (Printable version)
Fluffy couscous tossed with fresh Mediterranean vegetables and a spicy-sweet hot honey lemon vinaigrette for a bright, flavorful side.
# What you 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:
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 the 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 bowl with the fluffed couscous. Toss gently to distribute evenly.
04 - Pour the hot honey lemon vinaigrette over the couscous mixture and toss thoroughly to coat all ingredients. Taste and adjust seasoning as needed.
05 - Refrigerate for 10 minutes to allow flavors to meld, or serve immediately at room temperature. Garnish with additional fresh herbs or extra crumbled feta if desired.
# Expert Advice:
01 -
- The hot honey lemon vinaigrette is the kind of dressing you will want to put on absolutely everything once you taste it.
- It comes together in the time it takes to boil water, which makes it my go to for surprise guests and lazy weeknights alike.
02 -
- Do not skip the fork fluffing step, because compressed couscous turns into a sad clumpy mound that no amount of dressing can fix.
- Making the vinaigrette in a jar means you can shake and store leftovers in the fridge for up to a week for quick salads later.
03 -
- Toast the couscous in a dry pan for two minutes before adding boiling water, because that one extra step adds a nutty depth most people never bother with.
- Warm the honey slightly before whisking it into the vinaigrette so it blends smoothly instead of clumping in cold lemon juice.