Cook couscous as directed on package.
Meanwhile, set peas and corn aside to thaw. Grate carrots, and chop bell pepper and cauliflower into small pieces.
In a large bowl, combine carrots, bell pepper, cauliflower, olive oil, salt, pepper, basil, oregano, parsley, and juice of the lemon.
Add cooked couscous to veggies along with peas and corn (they will continue to thaw with the warm couscous if not completely thawed already). Mix well to fully coat.
Serve immediately with orange wedges on the side, or cover and store in the refrigerator for later.