PCOS Friendly Couscous Salad with Roasted Vegetables and Turmeric Dressing
Roasted zucchini, caramelized cherry tomatoes, and charred red bell pepper come together over fluffy whole wheat couscous in a dish that feels both satisfying and genuinely nourishing. The golden turmeric dressing — built with fresh lemon juice, cumin, ginger, and garlic — ties everything together with a bright, warming depth that makes every forkful interesting. Whole wheat couscous is a smarter grain choice here because it digests more slowly than refined alternatives, which matters when blood sugar balance is part of the picture. Turmeric and ginger aren't just for flavor either; both are widely recognized for their anti-inflammatory properties, making them a natural fit for a hormone-supportive plate. A handful of dry-roasted almonds folded in at the end adds satisfying crunch along with healthy fats and a little extra protein to keep you full. Fresh parsley and mint lift the whole bowl with herby brightness, so it never feels heavy despite how substantial it actually is. This one works just as well served warm straight from the kitchen as it does packed up for lunch the next day.
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!