Prepare couscous, according to the packet’s instructions.
Meanwhile, boil broad beans until tender. Cool in a colander under the cold tap, then drain. Put baby spinach leaves into a colander and pour over boiling water to wilt. Refresh under cold water and squeeze excess water from it.
Mix the broad beans, spinach, mint and the black olives into the couscous. Crumble in the feta. Drizzle with plenty of good quality olive oil and season. Serve and enjoy.