Pregnancy Friendly Couscous Salad with Roasted Vegetables and Turmeric Dressing
Eating well during pregnancy means finding meals that are genuinely nourishing without feeling like a chore, and this vibrant couscous salad delivers on every front. Whole wheat couscous provides a satisfying, fiber-rich base, while roasted zucchini, red bell pepper, and caramelized cherry tomatoes bring a colorful hit of vitamins that support a healthy pregnancy. The golden turmeric dressing — built with fresh lemon juice, cumin, and ginger — adds bold, warming flavor without any ingredients that raise red flags during pregnancy. Dry-roasted almonds fold in a gentle crunch along with healthy fats and a little plant-based protein, making this feel like a complete, well-rounded meal. Fresh parsley and mint lift the whole dish with brightness, keeping it from ever feeling heavy or overly rich. It comes together in one bowl and serves beautifully warm or at room temperature, which makes it ideal for meal prepping ahead of a busy week. Simple, wholesome, and genuinely delicious — this is the kind of recipe you'll want on regular rotation.
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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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