Place 240g couscous in a bowl and cover with 300ml boiling water. Leave for five minutes to absorb the water and then fluff up with a fork.
While the couscous is soaking, chop your asparagus into thirds and place in a frying pan with a tablespoon of water. Heat up then reduce the heat to low, cover with a lid and cook for 2-3 minutes until just staring to soften. Set aside and allow to cool.
If you haven’t already double podded your broad beans* (see note below) and cooked your peas do so now.
Toast a small handful of pine nuts in a dry frying pan and leave to cool.
Add the asparagus, broad beans and peas, pine nuts and herbs to the couscous. Mix well then add 1 tablespoon olive oil and 1 tablespoon lemon juice. Mix again.
Season to taste with salt and pepper, adding more olive and lemon juice if needed.