Nutmeg 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 minimal fuss. The star of the show is a turmeric-forward dressing built from fresh lemon juice, cumin, ground ginger, and garlic — warm and citrusy without a trace of the sharp, sometimes overwhelming spice that sneaks into so many spice blends and pre-made dressings. Roasting the zucchini, red bell pepper, and cherry tomatoes at high heat coaxes out their natural sweetness and gives the edges a gorgeous char that adds real depth to every bite. Whole wheat couscous soaks up the golden dressing beautifully while it's still warm, so the flavors meld together before you even add the vegetables. Fresh parsley, mint, and roughly chopped dry-roasted almonds fold in at the end for brightness, crunch, and a little herby freshness that keeps the whole bowl feeling light. It works just as well served warm straight from the kitchen as it does at room temperature, making it a reliable option for meal prep, potlucks, or a satisfying weeknight dinner. Every ingredient is clean and straightforward, so you can cook with total confidence knowing exactly what's in the bowl.
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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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