Mushroom Free Couscous Salad with Roasted Vegetables and Turmeric Dressing
Bright, golden, and packed with roasted summer 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, giving the whole bowl a depth that raw vegetables simply can't match. Whole wheat couscous soaks up a warm turmeric-cumin-ginger dressing while it's still steaming, so every grain is seasoned all the way through rather than just coated on the surface. Fresh parsley and mint keep things lively, and a handful of dry-roasted almonds adds just enough crunch to make each bite interesting. For anyone navigating a diet that rules out fungi, grain-based salads like this one can sometimes feel like a minefield when eating out — dressings and grain blends at restaurants often sneak in unexpected ingredients — but here every component is straightforward and easy to verify. It works equally well served warm straight from the kitchen or at room temperature, making it a reliable 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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