Mediterranean Couscous Salad (Printable)
Fluffy couscous tossed with fresh Mediterranean 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 - 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 (see note below)
15 - 1 teaspoon Dijon mustard
16 - 1 clove garlic, minced
17 - Kosher salt and freshly ground black pepper, to taste
# How-to Steps:
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 steam for 5 minutes. Fluff gently with a fork and set aside to cool completely.
02 - In a large mixing bowl, combine the cooled couscous with the halved cherry tomatoes, diced cucumber, chopped red onion, pitted and halved Kalamata olives, crumbled feta, chopped parsley, and mint if using. Toss lightly to distribute evenly.
03 - In a small bowl or Mason 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 until everything is evenly coated. Taste and adjust the seasoning as needed.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld before serving.
# Expert Pointers:
01 -
- The hot honey vinaigrette is the kind of thing that makes people stop mid bite and ask what exactly is in this.
- It comes together in the time it takes to boil water, which is basically no time at all.
- It tastes even better after sitting in the fridge, so you can absolutely make it ahead and forget about it until guests arrive.
02 -
- Do not skip the resting time for the couscous because uncovering it early leaves you with crunchy grains that no amount of dressing can fix.
- The hot honey can be made in bulk and stored in a jar for weeks, which means you are always ten seconds away from this vinaigrette.
03 -
- Toss the couscous with a drizzle of olive oil the moment it is done steaming to keep every grain separate and glossy.
- Make the vinaigrette in a jar with a tight lid so you can shake it again right before pouring since it will separate as it sits.