Instructions: Thin asparagus work best in this recipe. If you want to cook the couscous ahead, it can be reheated in a microwave oven. Hold off on adding the mint until just before serving.

Heat oil in 12-inch, non-stick skillet over medium heat. When hot, add asparagus, leeks and salt. Toss well to mix. Cook until leeks are fragrant, about 1 1/2 minutes. Add chicken broth. Bring to a boil. Stir in peas and couscous. Heat through. Remove from heat. Let stand, covered, for 5 minutes. Add pepper and mint. Serve hot or at room temperature.

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