Pescatarian Couscous Salad with Roasted Vegetables and Turmeric Dressing
Bright, golden, and packed with texture, 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 the tomatoes collapse into something almost jammy — that caramelized depth is what sets this apart from a basic grain bowl. Whole wheat couscous soaks up a turmeric-cumin-ginger dressing while it's still warm, 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 a satisfying crunch that plays beautifully against the soft vegetables. The dressing leans on fresh lemon juice and good olive oil, so the flavors are clean and bright without any heaviness. This is the kind of plant-forward meal that works equally well straight from the bowl while warm or packed up and eaten at room temperature later — making it a genuinely versatile option for weeknight dinners and next-day lunches alike.
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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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