Mediterranean Couscous Hot Honey (Printer-friendly)
Fluffy couscous with Mediterranean vegetables and a sweet-spicy hot honey lemon vinaigrette. Ready in 25 minutes.
# What You 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 It:
01 - Place couscous in a large heatproof bowl. Pour boiling water over the couscous, cover tightly, and let steep for 5 minutes. Fluff gently with a fork and allow to cool slightly.
02 - In a small bowl or mason jar, combine olive oil, fresh lemon juice, honey, red pepper flakes, Dijon mustard, minced garlic, sea salt, and black pepper. Whisk vigorously until fully emulsified and the dressing is smooth.
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 couscous mixture and toss thoroughly until all ingredients are well coated. Taste and adjust seasoning as needed.
05 - Serve immediately at room temperature or refrigerate for 10 minutes to allow the flavors to meld. Garnish with additional fresh herbs or extra crumbled feta if desired.
# Expert Tips:
01 -
- The hot honey lemon vinaigrette is the kind of thing you will want to drizzle on literally everything once you taste it.
- It comes together in the time it takes to boil water which makes it perfect for those evenings when cooking feels like a chore.
02 -
- Do not skip the resting period because the couscous needs time to drink in the vinaigrette or the bowl will taste flat.
- If you make this ahead store the dressing separately and combine right before eating to keep the vegetables crisp.
03 -
- Toast the couscous in a dry pan for two minutes before adding water and you will get a nuttier deeper flavor without any extra effort.
- Use a jar with a tight lid for the vinaigrette because shaking blends faster and cleaner than whisking.