Gelatin 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 minimal fuss. Zucchini, red bell pepper, and cherry tomatoes go into a hot oven until their edges char and their natural sweetness deepens, then get folded into fluffy whole wheat couscous alongside fresh parsley, mint, and crunchy dry-roasted almonds. The real star is the turmeric dressing — a punchy blend of lemon juice, cumin, ginger, and garlic that soaks into the warm grains and turns everything a gorgeous shade of gold. Every single ingredient here is straightforwardly plant-based and whole, so there's no need to scrutinize labels for hidden additives or animal-derived thickeners. It works beautifully served warm right out of the bowl or at room temperature, making it a great option for meal prep or a crowd-pleasing side. The combination of textures — tender roasted veg, light couscous, and toasted almonds — keeps every bite interesting from start to finish.
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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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