Mediterranean Couscous With Hot Honey (Printer-friendly)
Fluffy couscous with crisp vegetables, feta, olives, 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 (combine 1 tablespoon honey with 1/2 teaspoon crushed red pepper flakes; microwave 20 seconds, stir, and cool)
15 - 1 teaspoon Dijon mustard
16 - 1 clove garlic, minced
17 - Kosher salt and freshly ground black pepper, to taste
# How to Make It:
01 - In a heatproof bowl, combine couscous, salt, and olive oil. Pour boiling water over the couscous, cover tightly with a lid or plate, and let steam 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 halved cherry tomatoes, diced cucumber, chopped red onion, halved Kalamata olives, crumbled feta cheese, chopped parsley, and mint if using. Toss gently to distribute evenly.
03 - In a small bowl or mason jar, combine the fresh lemon juice, extra-virgin olive oil, hot honey, Dijon mustard, and minced garlic. Whisk vigorously or shake until the dressing is fully emulsified. Season with salt and black pepper to taste.
04 - Pour the vinaigrette over the assembled salad and toss gently until all ingredients are evenly coated. 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 before serving.
# Expert Tips:
01 -
- The hot honey vinaigrette hits three notes at once, sweet, tangy, and just fiery enough to make your lips tingle without scaring anyone away.
- Everything comes together in the time it takes to boil a kettle, which means you can pull this off while your guests are still at the door.
02 -
- Couscous continues to absorb liquid as it sits, so if you are making this ahead add an extra splash of dressing right before serving to wake it back up.
- The hot honey gets hotter over time, so taste the dressing on its own before you commit to the full amount if you are sensitive to heat.
03 -
- Make the vinaigrette in a jar with a tight lid so you can shake it and store leftovers without dirtying an extra dish.
- Letting the dressed salad sit overnight in the fridge transforms it into something even better, making this the ideal make ahead dish for busy weeks.