Put the couscous in 300 ml boiling hot water and add one spoonful extra virgin olive oil and stir. Let it stand for about 10 minutes, then separate the couscous well with a fork. Slice the peppers and celery and add the Chipolata Risopiù (previously drained). Pour everything on top of the couscous and stir. Now add the parsley, mint and coriander. Stir again carefully and let stand for 1 hour before serving.