Gut Friendly Couscous Salad with Roasted Vegetables and Turmeric Dressing
Roasted zucchini, caramelized cherry tomatoes, and charred red bell pepper come together over a bed of fluffy whole wheat couscous, making this a genuinely satisfying bowl that feels as nourishing as it tastes. The real star is the golden turmeric dressing — a bright, anti-inflammatory blend of lemon juice, cumin, ginger, and garlic that soaks into the warm grains and ties every element together. Whole wheat couscous brings more fiber to the table than its refined counterpart, which matters when you're eating with your gut in mind, and the olive oil throughout adds healthy fats that support digestion rather than disrupt it. Fresh parsley and mint keep things lively and light, while a handful of dry-roasted almonds adds just enough crunch and plant-based protein to make this a complete meal. Everything here is straightforward and whole — no processed sauces, no hidden additives, just real ingredients doing exactly what they're supposed to do. It works equally well served warm straight from the bowl or at room temperature, making it a smart 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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