Mediterranean Couscous Salad (Print Version)
Fluffy couscous with Mediterranean vegetables and a spicy-sweet hot honey lemon vinaigrette.
# 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 (adjust to taste)
15 - 1 teaspoon Dijon mustard
16 - 1 small garlic clove, minced
17 - ½ teaspoon sea salt
18 - ¼ teaspoon black pepper
# How to Make It:
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 the olive oil, fresh 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 fluffed couscous, 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. Fold together gently to combine.
04 - Pour the hot honey lemon vinaigrette over the couscous mixture and toss thoroughly to coat all ingredients evenly. Adjust seasoning with additional salt and pepper to taste.
05 - Chill for 10 minutes before serving, or enjoy immediately at room temperature. Garnish with extra fresh herbs or additional crumbled feta if desired.
# Expert Advice:
01 -
- The hot honey lemon vinaigrette is the kind of dressing that makes people ask for the recipe before they even finish chewing.
- It comes together in under thirty minutes and tastes even better after sitting in the fridge, which means leftovers are actually something to look forward to.
02 -
- Do not skip the resting period after dressing because couscous needs time to absorb the vinaigrette or the bowl will pool with liquid at the bottom.
- If your feta is extremely salty, crumble it last and toss gently rather than mixing vigorously to avoid breaking it down and over salting the whole dish.
03 -
- Toast the dry couscous in a skillet with a drizzle of olive oil for two minutes before adding boiling water to add a nutty depth that makes people wonder what your secret is.
- Make a double batch of the hot honey lemon vinaigrette because it works brilliantly on roasted vegetables, grain bowls, and even as a quick marinade for chicken.