Anti Inflammatory Couscous Salad with Roasted Vegetables and Turmeric Dressing
Colorful, fragrant, and deeply satisfying, this grain salad brings together caramelized roasted vegetables and fluffy whole wheat couscous in a way that feels both nourishing and genuinely craveable. The real star is the golden turmeric dressing — a bright blend of lemon juice, cumin, ground ginger, and garlic that coats every grain and ties the whole bowl together. Turmeric and ginger are two of the most well-studied spices when it comes to supporting a low-inflammation lifestyle, and here they do double duty as serious flavor boosters. Roasting the zucchini, red bell pepper, and cherry tomatoes at high heat coaxes out their natural sweetness and adds those lightly charred edges that make vegetables genuinely exciting to eat. Fresh parsley and mint keep things bright and herbaceous, while a handful of dry-roasted almonds adds crunch and a little richness to round out the texture. The whole thing comes together in under 30 minutes and serves four, making it an easy weeknight win or a make-ahead lunch that actually gets better as it sits.
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 1 medium zucchini, cut into ¾-inch pieces
- 1 red bell pepper, cut into ¾-inch pieces
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the couscous
- 1 ½ cups whole wheat couscous
- 1 ½ cups water
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp ground ginger
- 1 clove garlic, finely minced
- ¼ tsp salt
For the salad
- ¼ cup fresh parsley, roughly chopped
- ¼ cup fresh mint, roughly chopped
- ⅓ cup dry-roasted almonds, roughly chopped
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the zucchini, red bell pepper, and cherry tomatoes on a large baking sheet in a single layer. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and toss to coat.
- 2
Roast the vegetables for 20–22 minutes, until the zucchini and pepper are tender with lightly charred edges and the tomatoes have collapsed and begun to caramelize. Remove from the oven and set aside.
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