Mediterranean Couscous Salad (Print Version)
Fluffy couscous tossed with fresh vegetables, 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 - ½ teaspoon salt
04 - 1 tablespoon olive oil
05 - 1 cup cherry tomatoes, halved
06 - 1 cucumber, diced
07 - ½ red onion, finely chopped
08 - ½ cup Kalamata olives, pitted and halved
09 - ½ cup crumbled feta cheese
10 - ¼ cup chopped fresh parsley
11 - ¼ cup chopped fresh mint (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 - Salt and black pepper, to taste
# Step-by-Step Guide:
01 - In a heatproof bowl, combine couscous, salt, and olive oil. Pour boiling water over the couscous, cover tightly, and let sit for 5 minutes. Fluff with a fork and let cool to room temperature.
02 - In a large mixing bowl, combine the cooled couscous, halved cherry tomatoes, diced cucumber, finely chopped red onion, pitted and halved Kalamata olives, crumbled feta cheese, chopped fresh parsley, and mint if using.
03 - In a small bowl or jar, whisk together the fresh lemon juice, extra-virgin olive oil, hot honey, Dijon mustard, minced garlic, salt, and pepper until fully emulsified.
04 - Pour the vinaigrette over the assembled salad and toss gently to coat all ingredients evenly. Taste and adjust 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 together before serving.
# Expert Suggestions:
01 -
- The hot honey vinaigrette hits every note: tangy, sweet, and just enough heat to keep you going back for another bite.
- It comes together in 30 minutes with zero cooking beyond boiling water, which makes it the laziest impressive dish in your rotation.
02 -
- Do not skip the cooling step because warm couscous will melt the feta and soften the cucumber into an unappealing texture.
- The vinaigrette thickens and intensifies after resting,so make it slightly milder than you think it should be.
03 -
- Soak your red onion pieces in ice water for five minutes and drain well to tame the raw bite without losing the flavor.
- Make extra vinaigrette and keep it in a jar in the fridge because you will want it on grain bowls,roasted vegetables,and sandwiches all week.