Chicken Free Couscous Salad with Roasted Vegetables and Turmeric Dressing
Bright, golden, and packed with texture, this couscous salad is the kind of dish that earns a permanent spot in your weeknight rotation. Whole wheat couscous soaks up a vibrant turmeric dressing spiked with cumin, ginger, and fresh lemon juice, giving every forkful a warm, earthy depth that feels anything but ordinary. The roasted zucchini, red bell pepper, and caramelized cherry tomatoes bring a slightly smoky sweetness that plays beautifully against the fresh parsley and mint folded in at the end. Crunchy dry-roasted almonds add the finishing touch, making this salad satisfying enough to stand on its own as a complete meal. Everything here is built from whole, plant-based ingredients, so there's no need to scan labels or worry about hidden animal proteins sneaking into your bowl. It comes together in one baking sheet and one pot, which means cleanup is as easy as the cooking itself. Serve it warm straight from the kitchen or let it cool to room temperature — it holds up beautifully either way.
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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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