Lactose Free Couscous Salad with Roasted Vegetables and Turmeric Dressing
Bright, golden, and packed with texture, this couscous salad is the kind of dish that looks impressive but comes together with minimal fuss. Roasted zucchini, red bell pepper, and caramelized cherry tomatoes bring a deep, slightly smoky sweetness that pairs beautifully with fluffy whole wheat couscous. 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 every forkful a gorgeous golden hue. Fresh parsley, mint, and crunchy dry-roasted almonds fold in at the end for layers of flavor and bite that keep things interesting. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — it just works as written. This one is equally good served warm straight from the bowl or at room temperature, making it a fantastic option for meal prep, potlucks, or a satisfying 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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