Citric Acid Free Couscous Salad with Roasted Vegetables and Turmeric Dressing
Roasted zucchini, caramelized cherry tomatoes, and charred red bell pepper come together over fluffy whole wheat couscous in a dish that feels both hearty and bright. The golden turmeric dressing — built with cumin, ginger, garlic, and fresh lemon juice — ties everything together with warm, earthy depth and just enough zing. Fresh parsley, mint, and crunchy dry-roasted almonds folded in at the end give every bite real texture and a pop of herby freshness. For anyone navigating a citric acid sensitivity, the challenge with grain salads and dressings is often hidden additives — citric acid shows up as a preservative in packaged dressings, flavored couscous blends, and even some canned or processed vegetables. This recipe sidesteps all of that by building everything from scratch with whole, recognizable ingredients, so you know exactly what's going in the bowl. The lemon juice here comes straight from fresh lemons, which is a naturally occurring acid that many people with citric acid sensitivities tolerate well — but as always, check with your own health guidance. The dish works beautifully served warm right out of the bowl or at room temperature, making it flexible enough for a weeknight dinner or a make-ahead lunch.
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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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