Sesame Free Couscous Salad with Roasted Vegetables and Turmeric Dressing
Couscous salads can feel like a minefield when you're avoiding sesame, since tahini-based dressings show up constantly in this style of dish. Here, the dressing skips tahini entirely and leans on bright lemon juice, golden turmeric, cumin, and a hint of ginger for a bold, warming flavor that honestly doesn't miss it at all. Roasted zucchini, red bell pepper, and caramelized cherry tomatoes bring a smoky sweetness that pairs beautifully with the fluffy whole wheat couscous underneath. Fresh parsley and mint keep things lively, while roughly chopped dry-roasted almonds add just the right amount of crunch and richness. Everything comes together in one big bowl, and it's just as good served warm as it is at room temperature — which makes it a fantastic option for meal prep or a relaxed weeknight dinner. The ingredient list is clean and straightforward, so you're not hunting down specialty products or second-guessing labels at the store.
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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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