Cinnamon Free Couscous Salad with Roasted Vegetables and Turmeric Dressing
Roasted zucchini, sweet red bell pepper, and collapsed cherry tomatoes come together over fluffy whole wheat couscous in a dish that feels both hearty and bright. The real star is the golden turmeric dressing — a punchy blend of lemon juice, cumin, ground ginger, and garlic that soaks right into the warm grains and ties everything together beautifully. Fresh parsley, mint, and a handful of crunchy dry-roasted almonds finish it off with layers of texture and freshness that make every bite interesting. Warm spice blends and pre-made dressings are often where cinnamon sneaks in uninvited, but this recipe keeps full control by building its own dressing from scratch with individually chosen spices — none of which include cinnamon. That means you get all the depth and warmth of a spiced grain salad without any of the guesswork. It works equally well served warm straight from the kitchen or at room temperature, making it a fantastic option for meal prep or a relaxed weeknight dinner.
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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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