Place your couscous in a bowl. Dissolve your stock cube in 450 ml of hot water and pour over the couscous and leave to one side, covered.
In a large frying pan, heat the oil and fry your courgettes for 4-5 minutes, Add your asparagus and frozen peas and cook until tender, 5-8 minutes.
Fork through your couscous and add the cooked vegetables and stir. Then add in your herbs and finally the feta cheese.
Make your vinaigrette in a small bowl using the crushed garlic, olive oil and vinegar and whisk to amalgamate. Pour over the couscous and stir. Season and serve,
