Mediterranean Couscous With Hot Honey (Printable)
Fluffy couscous tossed with Mediterranean vegetables and a sweet-spicy hot honey lemon vinaigrette for a colorful, flavorful dish.
# 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
15 - 1 teaspoon Dijon mustard
16 - 1 small garlic clove, minced
17 - ½ teaspoon sea salt
18 - ¼ teaspoon black pepper
# How to Make It:
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 creamy.
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 to the cooled couscous. Fold together gently.
04 - Pour the hot honey lemon vinaigrette over the couscous mixture and toss until everything is evenly coated. Taste and adjust salt, pepper, or red pepper flakes as desired.
05 - Serve immediately at room temperature or refrigerate for 10 minutes for a chilled version. Garnish with additional fresh herbs or extra crumbled feta before serving if desired.
# Expert Tips:
01 -
- The vinaigrette walks a perfect line between honeyed warmth and a sneaky little kick that keeps you going back for another forkful.
- It comes together in the time it takes to boil water and chop a few vegetables, which means you can make it while barely paying attention.
- It tastes even better after sitting in the fridge, making it the rare salad that actually improves with patience.
02 -
- If you add the vinaigrette while the couscous is still hot, it will absorb too much and the salad will taste dry by the time it reaches the table.
- Underdressing slightly is better than overdressing because you can always drizzle more on later but you cannot take it back.
03 -
- Toasting the couscous in a dry skillet for two minutes before hydrating adds a nutty depth that most people will not be able to identify but will absolutely notice.
- Making the vinaigrette in a jar with a tight lid means you can shake it vigorously and store any leftover dressing without dirtying a whisk.