Couscous Salad


  • 1 lb couscous 
  • 2-3 tbsp extra virgin olive oil "Oriviera Bio"
  • 2 medium sized carrots cut in cubes 
  • ½ cup sweet green peas  
  • ½ cup sweet corn 
  • ¼ cup finely chopped parsley
  • 1 tbsp fresh mint, finely chopped (optional)


  • Cook the couscous in salted water according to the pack instructions.
  • Drain it then mix it with extra virgin olive oil "Oriviera Bio".
  • Meanwhile, boil the carrots and the green peas for 2-3mins in slightly salted water.
  • Rinse with cold water and put aside to drain. Add vegetables, parsley and mint to the couscous and mix.
  • Serve warm or cold.