High Fructose Corn Syrup 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. The turmeric dressing — built from fresh lemon juice, cumin, ginger, and garlic — gives every grain a warm, earthy glow without relying on any bottled sauces or sweetened condiments that so often sneak unwanted additives into your meal. That matters more than you might think, because store-bought dressings and flavored grain packets are among the most common places high fructose corn syrup hides in otherwise wholesome recipes. Here, every single ingredient is whole and recognizable, from the olive oil down to the fresh parsley and mint. Roasting the zucchini, red bell pepper, and cherry tomatoes at high heat coaxes out their natural sweetness — no sugar substitutes needed. The dry-roasted almonds add a satisfying crunch that rounds out the textures beautifully. It works just as well served warm straight from the kitchen as it does at room temperature, making it a reliable option for meal prep or a casual 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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