Mediterranean Couscous Salad (Printable)

Fluffy couscous with Mediterranean veggies and a sweet-spicy 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 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh mint, chopped (optional)

→ Hot Honey Lemon Vinaigrette

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

# How To Make:

01 - Place couscous in a large heatproof bowl. Pour boiling water over the couscous, cover tightly, and let steam 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 and smooth.
03 - To the bowl with the fluffed couscous, add halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and mint. Fold together gently.
04 - Pour the hot honey lemon vinaigrette over the couscous mixture and toss thoroughly to coat all ingredients evenly. Adjust seasoning with additional salt or pepper to taste.
05 - Serve immediately at room temperature, or refrigerate for 10 minutes for a refreshing chilled salad. Garnish with extra fresh herbs or crumbled feta if desired.

# Expert Tips:

01 -
  • It comes together in under thirty minutes, which means you can pull it off on a weeknight without breaking a sweat.
  • The vinaigrette walks a perfect line between tangy, sweet, and gently spicy, making every bite interesting without overwhelming the fresh vegetables.
  • It travels beautifully for potlucks and picnics, and actually tastes better after sitting for a bit.
02 -
  • Do not skip the resting time because the couscous needs those minutes to absorb the vinaigrette, and the flavors will taste flat if you serve it immediately.
  • If you want to make this ahead for a gathering, prepare everything but hold off on adding the vinaigrette until about twenty minutes before serving for the best texture.
  • The heat from the red pepper flakes intensifies as the salad sits, so taste it again right before serving and adjust if needed.
03 -
  • Fluff the couscous immediately after uncovering it because waiting lets the grains clump together, and those stubborn lumps will not come apart no matter how much you toss later.
  • Warm the honey for a few seconds in the microwave before whisking it into the vinaigrette because cold honey seizes and refuses to emulsify properly.

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