Roasted Red Pepper & Couscous Salad

Serves: 2


250ml Couscous
300ml Heat vegetable or chicken stock
125ml Toasted pine nuts
100ml Dried dates finely chopped
2 Red Peppers finely sliced (Char grilled deseeded and skinned)
125ml Basil leaves
125ml Baby marrow sliced (blanched for 30seconds in hot water)
40ml Nuvolite Olive 50% fat spread


*Char-grill whole peppers on open flame until blackened. Immediately place in plastic bag. Seal bag completely and allow to rest for 5 minutes. Remove Red Peppers and scrape off blackened skin and seeds.


  1. Pour stock over Cover couscous with stock in a bowl allow the stock to cover couscous by at least 10mm.
  2. Stir well, cover with cling wrap and allow to stand for about 6-8 minutes so that all the stock is absorbed.
  3. Use and fork to fluff up couscous and stir in Nuvolite Olive 50% fat spread until well absorbed.
  4. Allow to cool.
  5. Add toasted pine nuts, red pepper, basil leaves, dates and baby marrow.
  6. Season with salt and freshly ground black pepper to taste.
  7. Mix well.

Health tip

A great meal option – just add some protein – like some feta or grilled skinless chicken or swap the couscous for quinoa to up the protein content.


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