Mediterranean Couscous Hot Honey (Print Version)
Fluffy couscous with fresh vegetables, feta, olives, and a spicy-sweet hot honey lemon vinaigrette.
# What You'll Need:
→ Couscous & 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 medium 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 flat-leaf parsley, chopped
11 - 1/4 cup fresh mint leaves, 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
# Directions:
01 - In a heatproof bowl, combine the couscous, salt, and olive oil. Pour the boiling water over the couscous, cover tightly with a lid or plate, and let steep for 5 minutes. Fluff with a fork and allow to cool to room temperature.
02 - In a large mixing bowl, combine the cooled couscous with the halved cherry tomatoes, diced cucumber, finely chopped red onion, halved Kalamata olives, crumbled feta cheese, chopped parsley, and mint if using. Toss gently to distribute evenly.
03 - In a small bowl or lidded jar, whisk together the fresh lemon juice, extra-virgin olive oil, hot honey, Dijon mustard, and minced garlic until fully emulsified. Season with salt and black pepper to taste.
04 - Pour the vinaigrette over the assembled salad and toss gently until all ingredients are evenly coated. Taste and adjust seasoning as needed.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld before serving.
# Expert Tips:
01 -
- The hot honey vinaigrette walks the line between sweet and spicy in a way that makes people ask what is in this dressing after their first bite.
- It comes together in half an hour with zero cooking beyond boiling water, which means you can make it while catching up with someone at the kitchen island.
- Leftovers taste even better the next day, so making extra is never a mistake.
02 -
- If you toss the vinaigrette while the couscous is still warm, the feta will melt into the grains and you will lose those satisfying little crumbles.
- Homemade hot honey thickens as it cools, so make it first and let it sit while you prep the vegetables so it blends smoothly into the dressing.
03 -
- Dice the cucumber and onion slightly smaller than the cherry tomato halves so every forkful gets a balanced mix of textures without one ingredient dominating.
- Shake the vinaigrette in a jar instead of whisking it, because the seal prevents the olive oil from splattering and the emulsion comes together faster.