Mediterranean Couscous Hot Honey (Printable)

Fluffy couscous tossed with fresh 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 salt
04 - 1 tablespoon olive oil
05 - 1 cup cherry tomatoes, halved
06 - 1 cucumber, diced
07 - 1/2 red onion, finely chopped
08 - 1/2 cup Kalamata olives, pitted and halved
09 - 1/2 cup crumbled feta cheese
10 - 1/4 cup chopped fresh parsley
11 - 1/4 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 (mix 1 tablespoon honey with 1/2 teaspoon chili flakes; microwave 20 seconds, stir, and cool)
15 - 1 teaspoon Dijon mustard
16 - 1 clove garlic, minced
17 - Salt and black pepper, to taste

# Directions:

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 sit for 5 minutes. Fluff with a fork and allow to cool completely.
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 parsley, and mint if using. Toss gently 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 all ingredients are evenly coated. Taste and adjust seasoning as needed.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld together before serving.

# Expert Tips:

01 -
  • The hot honey vinaigrette hits every note: sweet, tangy, and just enough heat to keep you going back for another bite.
  • It comes together in thirty minutes with zero stove work beyond boiling water.
  • This is the dish that disappears first at every potluck I bring it to.
02 -
  • If you add the dressing while the couscous is still warm it will absorb too much and turn gummy.
  • The hot honey flavor intensifies after resting, so go easy at first if you are sensitive to spice.
03 -
  • Make the vinaigrette in a mason jar so you can shake it clean and store leftovers without dirtying another dish.
  • Taste the salad twice: once right after dressing and again after thirty minutes, because the flavor shifts as it rests.

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