In medium pot, bring 2 cups of water to boil.

Add couscous and cook until al dente, about 10 minutes.

To large mixing bowl, add drained couscous and set aside.

Fill medium-sized bowl with ice water; line baking sheet with clean towel. Set aside.

Fill medium pot with water and bring to boil. Add English peas and cook until bright green and tender, 3-5 minutes. Using slotted spoon or skimmer, remove peas from water and immediately place in bowl filled with ice water.

Add asparagus to same pot with water still boiling and cook for about 2 minutes.

Using slotted spoon or skimmer, remove asparagus from water and immediately place in bowl filled with ice water

Remove asparagus from pot and dunk in ice water. After a minute of two, remove from the iced water and drain on the towel lined baking sheet.

In small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, grated garlic and dried oregano. When emulsified, season with salt and pepper to taste.

To mixing bowl with couscous, add peas, asparagus and tomatoes. Drizzle with desired amount of dressing and gently toss to combine.

Mix in mint and lemon zest.

Transfer to serving dish and top with feta cheese.

Crumble feta cheese with serving utensils prior to serving.