Rice Free Couscous Salad with Roasted Vegetables and Turmeric Dressing
Couscous is the unsung hero of grain-based salads — quick to prepare, light in texture, and completely at home soaked in a bold, golden dressing. This dish leans into that with a turmeric, cumin, and ginger vinaigrette that turns every fluffy grain a gorgeous amber color and delivers warm, earthy flavor in every bite. The roasted vegetables — zucchini, red bell pepper, and caramelized cherry tomatoes — come out of a hot oven with lightly charred edges that add a subtle smokiness you just can't get from raw produce. Fresh parsley and mint keep things bright and herbaceous, while roughly chopped dry-roasted almonds bring a satisfying crunch that makes this feel like a complete, restaurant-worthy plate. For anyone navigating a rice-free lifestyle, couscous is a genuinely satisfying swap that holds up beautifully to bold dressings and hearty mix-ins without turning mushy or bland. It works equally well served warm straight from the bowl or at room temperature, making it a great option for meal prep, potlucks, or a weeknight dinner that looks far more impressive than the effort involved.
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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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