Mediterranean Couscous Salad (Printable)

Fluffy couscous with Mediterranean vegetables and a sweet-spicy hot honey lemon vinaigrette. Ready in 25 minutes.

# 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 tbsp fresh parsley, chopped
10 - 1 tbsp fresh mint, chopped (optional)

→ Hot Honey Lemon Vinaigrette

11 - 3 tbsp olive oil
12 - 2 tbsp fresh lemon juice
13 - 1 tbsp honey
14 - ½ tsp red pepper flakes (adjust to taste)
15 - 1 tsp Dijon mustard
16 - 1 small garlic clove, minced
17 - ½ tsp sea salt
18 - ¼ tsp black pepper

# How To Make:

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 olive oil, fresh lemon juice, honey, red pepper flakes, Dijon mustard, minced garlic, sea salt, and black pepper until fully emulsified.
03 - 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 to the bowl with the cooled couscous. Toss gently to distribute evenly.
04 - Pour the hot honey lemon vinaigrette over the salad and toss thoroughly to coat all ingredients. Adjust seasoning with additional salt or pepper to taste.
05 - Serve immediately at room temperature, or refrigerate for 10 minutes for a chilled presentation. Garnish with extra fresh herbs or additional crumbled feta if desired.

# Expert Tips:

01 -
  • The vinaigrette doubles as a marinade for grilled vegetables or chicken, so you will want to make extra.
  • Everything comes together in under thirty minutes with zero cooking beyond boiling water.
  • It tastes even better the next day, making it perfect for meal prep or lazy weekday lunches.
02 -
  • Do not skip the resting time for the couscous or it will be crunchy in the center, an unpleasant surprise I learned the hard way at a dinner party.
  • The vinaigrette will separate if it sits too long, so give it another quick shake or whisk right before pouring.
  • If you need this to be gluten free, swap the couscous for quinoa and the results are nearly identical in flavor.
03 -
  • Toasting the couscous in a dry pan for two minutes before adding water adds a nutty depth that most people will not be able to identify but everyone will notice.
  • Use the flat side of your knife to smash the garlic into a paste before adding it to the vinaigrette so no one bites into a harsh raw chunk.

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