Mediterranean Couscous Salad (Printable Version)
Fluffy couscous tossed with fresh veggies, feta, 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, chopped (optional)
→ Hot Honey Lemon Vinaigrette
12 - 3 tablespoons fresh lemon juice
13 - 2 tablespoons extra-virgin olive oil
14 - 1 tablespoon hot honey (1 tablespoon honey mixed with 1/2 teaspoon chili flakes, microwaved 20 seconds, stirred, and cooled)
15 - 1 teaspoon Dijon mustard
16 - 1 clove garlic, minced
17 - Kosher salt and freshly ground black pepper, to taste
# Method:
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 stand 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, pitted and halved Kalamata olives, crumbled feta cheese, chopped parsley, and mint if using. Toss gently to distribute evenly.
03 - In a small bowl or 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 to coat all ingredients evenly. Taste and adjust the seasoning with additional salt or pepper as needed.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld before serving.
# Chef's Tips:
01 -
- The hot honey vinaigrette hits every note: tangy, sweet, and just enough heat to make your tongue pay attention.
- It comes together in thirty minutes with zero cooking skill required, which makes it my go-to when people show up hungry and I forgot to plan.
02 -
- Do not skip cooling the couscous before adding vegetables, or you will end up with a warm, wilted mess that no amount of dressing can fix.
- Homemade hot honey takes thirty seconds and tastes vastly better than store bought, which tends to be one dimensional and overly syrupy.
03 -
- Toast the couscous in the olive oil for two minutes before adding water and you will get a nuttier, deeper flavor that surprises people every time.
- Make double the vinaigrette and keep the extra in a jar in the fridge because you will want to drizzle it on everything from roasted carrots to a Tuesday sandwich.