Cous Cous with Spring Vegetables

by Katie of:
1 c. cous cous (dry)
31/2 c. water (divided)
1 c. asparagus, tough stems snapped off, cut into 3/4 inch pieces
1 c. frozen or fresh peas
One large lemon, juiced (3 T.)
1/3 c. olive oil
1 T. parsley, chopped
1 T. mint, chopped
1 T. chives, chopped
1/2 t. salt
1/4 t. cayenne
Bring all water to a simmer on high heat.  Remove from heat and stir in11/2 cups of water in with cous cous in heat proof bowl.  Cover with plate and let sit 5-7 minutes.  Return pot with remaining water back on stove and add in asparagus and peas.  Simmer 5 minutes.  Drain and cool in ice water bath.  In small bowl, squeeze in the juice of one lemon (2-3 T).  Whisk in olive oil slowly.  Chop herbs and mix in. Fluff couscous after 7 minutes with fork.  Pour in peas and asparagus.  Pour dressing over top.  Mix well and chill, one hour.