Mediterranean Couscous Salad Hot Honey (Printable)

Fluffy couscous tossed with fresh vegetables, olives, feta, and a spicy-sweet hot honey lemon vinaigrette for a refreshing Mediterranean side.

# 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 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
15 - 1 teaspoon Dijon mustard
16 - 1 clove garlic, minced
17 - Kosher salt and freshly ground black pepper, to taste

# Directions:

01 - In a heatproof bowl, combine the couscous, kosher salt, and olive oil. Pour the boiling water over the couscous, cover tightly with a lid or plastic wrap, and let steep for 5 minutes. Fluff with a fork and allow to cool to room temperature.
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 the ingredients 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 the dressing is fully emulsified. Season with kosher salt and freshly ground black pepper to taste.
04 - Pour the vinaigrette over the assembled salad and toss gently until all the ingredients are evenly coated. Taste and adjust the 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 together before serving.

# Expert Suggestions:

01 -
  • The hot honey vinaigrette hits every note at once, sweet, tangy, spicy, and it makes people close their eyes when they taste it.
  • Everything comes together in the time it takes to rinse your cutting board, which means less cooking and more actually enjoying your own gathering.
  • It holds up beautifully in the fridge, so making it ahead is not just allowed but encouraged.
02 -
  • If you dress the salad too far ahead and refrigerate overnight, the cucumbers will weep and turn everything soupy, so add the vinaigrette no more than a few hours before serving.
  • The hot honey needs those twenty seconds in the microwave and a few minutes to cool, rushing this step leaves you with gritty, separated honey that never fully blends into the dressing.
03 -
  • Make the vinaigrette first so the garlic has time to mellow in the acid while you prep everything else.
  • Letting the finished salad rest for thirty minutes in the fridge before serving transforms it from good to the thing people ask you to bring to every potluck.

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