Mediterranean Couscous Salad (Printable Version)
Fluffy couscous with Mediterranean vegetables and a sweet-spicy hot honey lemon vinaigrette. Fresh, vibrant, and ready in minutes.
# 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 tbsp fresh parsley, chopped
10 - 1 tbsp fresh mint, chopped (optional)
→ Hot Honey Lemon Vinaigrette
11 - 3 tbsp olive oil
12 - 2 tbsp fresh lemon juice
13 - 1 tbsp honey
14 - ½ tsp red pepper flakes (adjust to taste)
15 - 1 tsp Dijon mustard
16 - 1 small garlic clove, minced
17 - ½ tsp sea salt
18 - ¼ tsp black pepper
# Method:
01 - Place couscous in a large heatproof bowl. Pour boiling water over the couscous, cover tightly, and let steep for 5 minutes. Fluff with a fork and allow to cool slightly.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, honey, red pepper flakes, Dijon mustard, minced garlic, sea salt, and black pepper until fully emulsified and well combined.
03 - To the bowl with the cooled couscous, add cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, crumbled feta, parsley, and mint. Toss gently to distribute evenly.
04 - Pour the hot honey lemon vinaigrette over the couscous mixture and toss thoroughly to coat all ingredients. Adjust seasoning with additional salt and pepper to taste.
05 - Refrigerate for 10 minutes to allow flavors to meld, or serve immediately at room temperature. Garnish with extra fresh herbs or additional crumbled feta if desired.
# Chef's Tips:
01 -
- The vinaigrette walks a perfect line between sweet, tart, and spicy, making every bite interesting without overwhelming the fresh vegetables.
- It comes together in under 30 minutes with zero cooking beyond boiling water, which makes it ideal for those evenings when turning on the stove feels like too much effort.
02 -
- Couscous continues to absorb liquid as it sits, so if you are making this ahead for a gathering, reserve half the vinaigrette and toss it in right before serving to wake everything back up.
- The red pepper flakes intensify over time, which means a salad that tastes pleasantly warm at noon can feel assertively spicy by dinner, so err on the mild side if you plan to chill it.
03 -
- Toast the dry couscous in a skillet with a drizzle of olive oil for two minutes before adding boiling water, which adds a nutty depth that completely changes the character of the finished dish.
- Use the flat side of your knife to smash the minced garlic into a paste with a pinch of salt before whisking it into the vinaigrette, ensuring the garlic distributes evenly rather than clustering in sharp raw bites.