Vegan Couscous Salad with Roasted Vegetables and Turmeric Dressing
Bright, golden, and packed with texture, this couscous salad is the kind of dish that earns a permanent spot in your weeknight rotation. Roasting the zucchini, red bell pepper, and cherry tomatoes at high heat coaxes out deep, caramelized flavor that makes the whole bowl feel far more indulgent than it actually is. Whole wheat couscous soaks up the warm turmeric dressing beautifully, turning every grain a vivid golden hue while picking up earthy notes from cumin and ginger and a bright lift from fresh lemon juice. Fresh parsley and mint keep things lively, and a handful of dry-roasted almonds adds a satisfying crunch that rounds out each bite. Every single ingredient here is naturally plant-based, so there's no swapping or substituting required — it just works as written. It's equally good served warm straight from the bowl or packed up for lunch the next day, making it one of those rare recipes that actually gets better as it sits.
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!