Vegan Tabbouleh

Put couscous (2 cups) and salt (0.5 tsp) into a pot with a tightly fitting lid. Add boiling water (2.5 cups) or hot (unsalted) [vegetable stock] for more flavour. Put the lid back on and leave it covered for about 10 minutes. If using [quinoa], cook it according to the instructions on the packet. Drain and leave aside. Start 10m timer

Bring a pot of unsalted water to the boil. Add [broad bean] (cook for 5 min) and after 3 minutes add [peas] (cook for 2 minutes). Prepare a bowl of cold water with a few [ice cubes] (optional). After 5 minutes, drain [broad bean] and [peas]. To retain vibrant green colour, plunge into icy cold water for a few minutes. Drain both and shell your [broad bean]. Start 5m timer

Make the dressing by whisking all dressing ingredients together: extra virgin olive oil (4 tbsp), lemon juice (4 tbsp), garlic (1 small), [salt], and [pepper] (I used a hand whisk to ensure that bits of [garlic] get spread around).

Uncover the [couscous] pot, fluff up with a fork. Add in the dressing, mix well. Add in [peas], shelled [broad bean], [radishes], [mint], and [lemon zest]. Adjust [salt] and [pepper] to taste.