Bring a dry skillet to low-medium heat. Add the couscous to toast until lightly brown.

While the couscous is toasting, bring water to boil. Once couscous is toasted, add boiling water to the skillet with the toasted couscous. Add coarse sea salt (about 1/2 - 3/4 tsp). Simmer for about 8 minutes or until the couscous is al dente.

While the couscous is cooking, chop the herbs and place at the bottom of a salad bowl.

When couscous is al dente, remove from the heat, pour into the prepared salad bowl with the herbs. Add the olive oil, salt and toast to combine.

If you have found fresh peas still in their pods, take some time with a two bowls (one for the peas and one for the empty pods) and shell the peas.

Bring water to boil in a pot, salt generously. Prepare a bowl of ice water.

Place the peas into the bowling water to blanche. Wait until the water returns to boil and then blanche for 2 minutes or until the peas turn brilliant green. You do not want to cook them completely as you still want a little bite.

Remove the peas from the hot water with a strainer or pour the peas through a strainer to remove the water. Place the peas immediately into the ice water to stop the cooking and preserve the brilliant green color. Then, dry the peas.

Chop the leek and the shallot, and zest the lemon.

Place the peas into a salad bowl and toss with the leek, shallot, olive oil, lemon zest and lemon juice. Add salt and pepper to taste.

If you would like to make linquini pea spring pasta, bring the water to boil, cook the linguini per the package instructions. Remove the pasta from the water and place into the pea salad bowl to mix (or a large skillet and mix to combine.

Serve with fresh herbs and shavings of parmesan.