Mediterranean Couscous Hot Honey (Printable Version)
Fluffy couscous with Mediterranean vegetables and a sweet-spicy hot honey lemon vinaigrette. Bright, fresh, and ready in minutes.
# Ingredient List:
→ 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 extra-virgin 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:
01 - Place the couscous in a large heatproof bowl and pour the boiling water over it. Cover tightly with plastic wrap or a plate and let it stand for 5 minutes. Uncover and fluff the grains with a fork, then set aside to cool slightly.
02 - In a small bowl or mason jar, combine the olive oil, lemon juice, honey, red pepper flakes, Dijon mustard, minced garlic, sea salt, and black pepper. Whisk vigorously or shake until the dressing is fully emulsified and creamy.
03 - Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and mint to the bowl with the couscous. Fold together gently to distribute evenly.
04 - Pour the hot honey lemon vinaigrette over the couscous mixture and toss thoroughly until every ingredient is well coated. Taste and adjust the salt and pepper as needed.
05 - Serve immediately at room temperature, or refrigerate for 10 minutes for a cooler presentation. Garnish with additional fresh herbs or extra crumbled feta before serving if desired.
# Expert Tips:
01 -
- That hot honey lemon vinaigrette is the kind of thing you will want to put on everything once you taste it.
- It comes together in under thirty minutes with zero cooking beyond boiling water.
02 -
- If you dress the salad while the couscous is still hot, the feta will melt into a puddle rather than stay in crumbly pieces.
- The vinaigrette will thicken in the fridge so let it come to room temperature and shake it again before pouring.
03 -
- Toasting the couscous in a dry pan for two minutes before adding water adds a nutty depth that most people never bother with but should.
- A tiny pinch of cinnamon in the vinaigrette sounds weird but gives it a warmth that makes people close their eyes when they taste it.