Mediterranean Couscous Salad (Printer-Friendly)
Fluffy couscous with fresh 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 extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon honey
14 - ½ teaspoon red pepper flakes, adjust to taste
15 - 1 teaspoon Dijon mustard
16 - 1 small garlic clove, minced
17 - ½ teaspoon sea salt
18 - ¼ teaspoon freshly ground black pepper
# How to Make It:
01 - Place couscous in a large heatproof bowl. Pour boiling water over the couscous, cover tightly with plastic wrap or a lid, and let steam for 5 minutes. Uncover and fluff with a fork, then allow to cool slightly.
02 - In a small bowl or mason jar, combine olive oil, lemon juice, honey, red pepper flakes, Dijon mustard, minced garlic, sea salt, and black pepper. Whisk vigorously or shake until the dressing is fully emulsified and creamy.
03 - Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, 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 all ingredients are well coated. Taste and adjust salt, pepper, or red pepper flakes as needed.
05 - Serve immediately at room temperature, or refrigerate for 10 minutes to allow the flavors to meld. Garnish with additional fresh herbs or extra crumbled feta before serving if desired.
# Expert Advice:
01 -
- The vinaigrette walks a perfect line between sweet heat and bright citrus, making even plain couscous irresistible.
- Everything comes together in the time it takes to boil water, which means less sweating over a stove on hot days.
02 -
- If you dress the salad while the couscous is still hot, the feta will melt into an unappealing film instead of staying in distinct crumbles.
- The vinaigrette will thicken in the refrigerator, so let it come to room temperature and give it another shake before pouring.
03 -
- Toasting the couscous in a dry pan for two minutes before adding boiling water adds a subtle nuttiness that transforms the whole dish with almost zero effort.
- The salad tastes best at room temperature, so pull it out of the refrigerator twenty minutes before you plan to eat.