Mustard Free Couscous Salad with Roasted Vegetables and Turmeric Dressing

Total time50 min

Prep time15 min

Cook time25 min

Mustard 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. The dressing is where the magic happens — a punchy blend of lemon juice, turmeric, cumin, and ginger that gives every grain of whole wheat couscous a warm, aromatic coating. Many store-bought dressings and spice blends sneak in mustard or mustard flour as an emulsifier, so making your own from scratch like this is the smartest move for anyone avoiding it. Zucchini, red bell pepper, and cherry tomatoes go into a hot oven until they're tender and lightly caramelized, adding sweetness and depth to every bite. Fresh parsley, mint, and a handful of crunchy dry-roasted almonds fold in at the end for layers of texture and brightness that make this feel anything but plain. It's equally good served warm straight from the bowl or at room temperature, which makes it a fantastic option for meal prep or a relaxed weeknight dinner.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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