Ingredients
For the couscous
500g/1lb 2oz couscous
½-1 tsp salt
6 tbsp mild extra virgin olive oil
For the broth
1 litre/1¾ pints vegetable stock
400g/14oz young broad beans (shelled weight), or frozen, defrosted
250g/9oz spring onions, trimmed and sliced
400g/14oz frozen artichoke bottoms or baby artichokes, quartered (optional)
salt and freshly ground black pepper
400g/14oz young peas (shelled weight), or frozen petit pois, defrosted
large handful chopped flatleaf parsley
large handful chopped coriander
handful chopped mint

Method
1. Put the couscous into a wide ovenproof dish, add 600ml/1 pint of warm, salted water, made with ½-1 teaspoon of salt, stirring vigorously so that the water is absorbed evenly. After about 10 minutes, when the couscous has become plump and almost tender, add three tablespoons of olive oil and rub the couscous between your hands to air it and break up any lumps. This can be done in advance and the couscous then heated through for 20-30 minutes before serving in an oven preheated to 200C/400F/Gas 6 until it is steaming hot.
2. For the broth, bring the stock to boiling point, then add the broad beans, spring onions and artichokes and cook for ten minutes or until tender. Season with salt and freshly ground black pepper.
3. Add the peas and cook for two minutes more or until tender. Stir in the herbs just before you are ready to serve.
4. Before serving, fluff up the couscous with a fork, breaking up any lumps in it, and stir in the remaining olive oil. Arrange the vegetables on top of the couscous and pass the broth around in a bowl for everyone to help themselves.