Prepare the couscous: Add 250 g of couscous and a pinch of salt to a large bowl. Pour 300 ml of boiling water over the couscous, ensuring it is evenly distributed. Leave uncovered and allow the couscous to absorb the water for 5-10 minutes, as per package instructions. Once absorbed, fluff with a fork and allow to cool.

Tip: If you don't have a kettle, heat the water in a saucepan until it boils, then remove from heat, pour over the couscous and let stand for 5-10 minutes or until the water is absorbed. Fluff with a fork and let it cool.

Blanch the Peas (if using fresh): Bring a small pot of salted water to a boil. Add the peas and cook until crisp-tender, about 1-2 minutes. Drain and immerse in ice water to stop the cooking process. Drain again and set aside.

Cook the Zucchini: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the zucchini and sauté until crisp-tender, about 3-5 minutes. Set aside to cool.

Prepare the Salad Dressing: In a small bowl, whisk together the lemon juice and the remaining 4 tablespoons olive oil. Season with salt and black pepper, to taste.

Assemble the Salad: In a large serving bowl, combine the cooled couscous, peas, sautéed zucchini, halved tomatoes, sliced green onions, chopped mint, parsley, and artichokes. Drizzle with the dressing and toss thoroughly to combine. Adjust the seasoning with additional salt, pepper, and lemon juice if desired.

Serve: Allow the salad to sit at room temperature for at least 30 minutes to meld the flavours or refrigerate for up to an hour if preferred chilled. Serve as is, or over a bed of fresh greens. Enjoy!