Vegetarian 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. Zucchini, red bell pepper, and cherry tomatoes go into a hot oven until they're tender and caramelized at the edges, developing a depth of flavor that raw vegetables simply can't match. Whole wheat couscous soaks up a warm turmeric-lemon dressing laced with cumin, ginger, and fresh garlic, turning every grain a gorgeous golden hue. Fresh parsley and mint keep things bright and herbaceous, while roughly chopped dry-roasted almonds add a satisfying crunch that makes each bite feel complete. It comes together in one bowl and works beautifully served warm straight from the kitchen or at room temperature, making it just as practical for a packed lunch as it is for a dinner table centerpiece. Plant-based eating rarely feels this effortless or this satisfying.
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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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