Lupin 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 very little fuss. Zucchini, red bell pepper, and cherry tomatoes go into a hot oven until their edges char and their natural sweetness concentrates, then get folded into fluffy whole wheat couscous with a punchy turmeric-lemon dressing. That dressing — built from olive oil, fresh lemon juice, cumin, ginger, and garlic — turns a warm, earthy shade of gold and soaks right into the grains as they rest. Fresh parsley and mint keep everything feeling light and herbaceous, while a handful of dry-roasted almonds adds satisfying crunch in every bite. Lupin is a legume that quietly shows up in pasta, flour blends, and some grain-based products, so sticking to straightforward whole wheat couscous and whole-food ingredients here keeps things clean and worry-free. The recipe works equally well served warm straight from the bowl or at room temperature, making it a great 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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