Mediterranean Couscous Hot Honey (Printable version)

Fluffy couscous tossed with fresh vegetables, feta, and a sweet-spicy hot honey lemon vinaigrette.

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

→ Hot Honey Lemon Vinaigrette

11 - 3 tbsp olive oil
12 - 2 tbsp fresh lemon juice
13 - 1 tbsp honey
14 - ½ tsp red pepper flakes (adjust to taste)
15 - 1 tsp Dijon mustard
16 - 1 small garlic clove, minced
17 - ½ tsp sea salt
18 - ¼ tsp 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 gently with a fork and allow to cool slightly.
02 - In a small bowl or mason 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 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 couscous. Fold together gently.
04 - Pour the hot honey lemon vinaigrette over the couscous mixture and toss thoroughly to coat all ingredients evenly. Taste and adjust seasoning as needed.
05 - Refrigerate for 10 minutes before serving, or enjoy immediately at room temperature. Garnish with additional fresh herbs or extra crumbled feta if desired.

# Expert Advice:

01 -
  • The way the hot honey lingers on your tongue makes every bite feel like a discovery
  • It comes together in under 30 minutes but tastes like something from a Mediterranean kitchen
  • You can make it ahead and the flavors actually get better with time
02 -
  • Overdressing the salad makes it soggy, so start with half the vinaigrette and add more as needed
  • The couscous continues absorbing liquid, so err on the side of slightly underdressing if making ahead
  • Room temperature salad lets the flavors shine brighter than one straight from the refrigerator
03 -
  • Toast the couscous in a dry pan for 2 minutes before adding water for a nutty, deeper flavor
  • Massage the diced cucumber with a pinch of salt before adding to draw out excess water
  • Use a microplane to grate the garlic for a smoother vinaigrette without harsh chunks

Go back