Mediterranean Couscous Hot Honey (Printable)
Fluffy couscous tossed with fresh vegetables, feta, olives, and a spicy-sweet hot honey lemon vinaigrette.
# What You'll Need:
→ Couscous and 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 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 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
15 - 1 teaspoon Dijon mustard
16 - 1 clove garlic, minced
17 - Kosher salt and freshly ground black pepper, to taste
→ Hot Honey (if not store-bought)
18 - 1 tablespoon honey
19 - 1/2 teaspoon red chili flakes
# How To Cook:
01 - In a heatproof bowl, combine the couscous, kosher salt, and olive oil. Pour the boiling water over the couscous, cover tightly with a lid or plate, and let stand for 5 minutes. Fluff gently with a fork and allow to cool to room temperature.
02 - In a large mixing bowl, toss together the cooled couscous, halved cherry tomatoes, diced cucumber, finely chopped red onion, halved Kalamata olives, crumbled feta cheese, chopped parsley, and mint if using.
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 kosher salt and freshly ground black pepper to taste.
04 - Pour the vinaigrette over the salad and toss gently until everything is evenly coated. Taste and adjust the seasoning as needed.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld together before serving.
# Expert Suggestions:
01 -
- The vinaigrette walks this perfect line between sweet, tangy, and fiery that makes people ask what is in it every single time.
- Everything comes together in under 30 minutes with zero cooking beyond boiling water.
02 -
- Do not skip the cooling step for the couscous, warm grains will melt the feta into a cloudy paste and soften all the crunch you worked for.
- The vinaigrette intensifies as it sits, so if you are making it ahead, hold back half the dressing and add it right before serving.
03 -
- Make the hot honey yourself even if you can buy it, the fresher chili flakes give a more vibrant heat that store bought versions lack.
- Pit the olives by pressing them flat with the side of a chef knife, the pit pops right out and you feel wonderfully capable doing it.