Capsaicin Free Couscous Salad with Roasted Vegetables and Turmeric Dressing
Bright, golden, and packed with roasted vegetables, this couscous salad is the kind of dish that looks impressive but comes together with very little fuss. The turmeric dressing — built from lemon juice, cumin, ginger, and garlic — gives every grain a warm, earthy glow without a single drop of hot sauce or chili in sight. That matters more than you might think, because so many grain salads and "Mediterranean-style" dishes sneak in harissa, red pepper flakes, or spicy vinaigrettes that make them completely off-limits for anyone avoiding capsaicin. Here, the heat is zero and the flavor is anything but. Caramelized zucchini, collapsed cherry tomatoes, and charred red bell pepper bring natural sweetness and depth, while fresh parsley, mint, and crunchy dry-roasted almonds add layers of texture that keep every bite interesting. The whole wheat couscous soaks up the dressing beautifully while it's still warm, so the flavors meld together rather than sitting on top. It works just as well served at room temperature, making it a great option for meal prep or a relaxed dinner spread.
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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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