Mediterranean Couscous Salad (Printable version)
Fluffy couscous with Mediterranean vegetables and a sweet-spicy hot honey lemon vinaigrette dressing.
# What You'll 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
# Directions:
01 - Place couscous in a large heatproof bowl. Pour boiling water over the couscous, cover tightly, and let stand for 5 minutes until the liquid is absorbed. Fluff grains with a fork and allow to cool slightly.
02 - In a small bowl or mason jar, combine olive oil, fresh lemon juice, honey, red pepper flakes, Dijon mustard, minced garlic, sea salt, and black pepper. Whisk vigorously until the dressing is fully emulsified and no separation remains.
03 - Add the 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 bowl with the fluffed couscous. Toss gently to distribute evenly.
04 - Pour the hot honey lemon vinaigrette over the couscous mixture and toss thoroughly until every ingredient is evenly coated. Taste and adjust salt, pepper, or red pepper flakes as desired.
05 - Refrigerate for 10 minutes to allow the flavors to meld, or serve immediately at room temperature. Garnish with additional fresh herbs or extra crumbled feta before serving.
# Expert advice:
01 -
- The hot honey vinaigrette is the kind of dressing people will actually ask you to write down for them.
- Everything comes together in the time it takes to boil water and chop a few vegetables.
- It tastes even better after sitting in the fridge, making it the ultimate make ahead stress reliever for gatherings.
02 -
- Do not skip the resting time because the couscous needs those minutes to absorb the vinaigrette or the final dish will taste flat and one note.
- Always pour the boiling water over the couscous, never add couscous to the water, because the ratio matters for perfect texture.
03 -
- Cut all the vegetables roughly the same size as the couscous grains so every bite feels balanced rather than dominated by one ingredient.
- Make the vinaigrette in a jar with a tight lid so you can shake it again right before serving since it will naturally separate as it sits.