This refreshing side dish is perfect to enjoy as a salad or alongside grilled meats or fish. With any leftovers add tuna or cooked chicken for a new take on a lunch salad
In a large saucepan of boiling salted water, cook couscous for 2 minutes. Add beans and peas; cook, stirring for 4 minutes or until beans and couscous are tender but firm. Drain well and place in large bowl to cool to room temperature.
In a small bowl, whisk together vinegar, oil, garlic, mustard, salt and pepper. Stir in parsley, mint and basil. Pour over couscous mixture and toss well to combine.