• 158g Pereg Couscous w/ Cranberries, cooked as per box directions
  • 150g Healthy Options Tomato Cherry cut in half
  • 180g Field Day Black Sliced Olives 3.8oz, drained
  • 1 medium sized zucchini, diced
  • 4 tbsp Brianna’s Blush Wine Vinaigrette
  • Salt and pepper to taste





1. Combine couscous and vegetables in a large bowl.
2. Season with salt and pepper to taste.
3. Generously top with vinaigrette.
4. Toss, chill and serve.
5. Sprinkle with chopped parsley for garnish (optional).