Oats 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. Zucchini, red bell pepper, and cherry tomatoes go into a hot oven until their edges char and their natural sweetness intensifies — that caramelized depth is what makes every bite so satisfying. The whole wheat couscous soaks up a turmeric-lemon dressing laced with cumin and ginger, turning a simple grain into something warmly spiced and deeply flavorful. Fresh parsley and mint keep things bright and herbaceous, while a handful of dry-roasted almonds adds a welcome crunch throughout. For anyone navigating an oat-free lifestyle, this recipe is a genuinely easy win — couscous is a wheat-based pasta, so there's no grain swapping or specialty shopping required, just straightforward pantry staples. It works beautifully served warm straight from the bowl or at room temperature, making it just as practical for a weeknight dinner as it is for packing up and bringing somewhere.
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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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