1 Rinse and pull out the green beans and peas from the shell. Rinse the asparagus, peel lower third and trim the woody ends. Cut the asparagus into 4 cm (approximately 1½ inch) long pieces.
2 Bring the vegetable broth to boil in a pot. Add the couscous in a bowl, pour the vegetable broth over, cover, and let soak for 10 minutes.
3 Cook the green beans, fava beans and peas for 1 minute in a large pot in boiling salted water. Add the asparagus to the beans and cook together for another 7 minutes.
4 Meanwhile, stir the couscous with a fork.
5 Pour the beans and peas, rinse with cold water, and drain well.
6 Rinse the mint, shake dry, pluck the leaves and chop.
7 Mix the couscous with beans, peas, asparagus, mint and sunflower oil, and season with lemon juice, salt and pepper.