Mediterranean Diet Friendly Couscous Salad with Roasted Vegetables and Turmeric Dressing
Bright, golden, and packed with the kind of ingredients that make this style of eating feel like anything but a restriction, this couscous salad is the sort of dish you'll want to make on repeat. Zucchini, red bell pepper, and cherry tomatoes go into a hot oven until their edges char and their natural sugars concentrate, giving the whole bowl a depth that raw vegetables simply can't match. Whole wheat couscous soaks up a turmeric-lemon dressing laced with cumin, ginger, and fresh garlic, turning every grain a gorgeous amber and layering in warm, earthy flavor. Extra virgin olive oil does the heavy lifting throughout — in the roasting, the couscous, and the dressing — which is exactly the kind of fat-forward, plant-based approach that makes this way of eating so satisfying and sustainable. Fresh parsley and mint cut through the richness with a clean herbal lift, while roughly chopped dry-roasted almonds add a welcome crunch in every bite. It comes together in one bowl and tastes just as good at room temperature as it does warm, making it ideal for meal prep, a weeknight side, or a dish you bring to a gathering and quietly watch disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!