Couscos Salad with Almonds

INGREDIENTS
1 1/2 cups couscous
1       cup fresh or frozen peas
6       tablespoons olive oil, divided
2       cups finely diced zucchini,(3 -4 medium)
3       tablespoons lemon juice
1       cut toasted or roasted sliced almonds
1/2    cup chopped flat leaf parsley
1/2    cup thinly sliced scallions, white and green parts
1/4    cup chopped mint leaves
         salt, ground black pepper and crushed red pepper to taste

METHOD
In a medium sauce pan, pour 1 1/2 cups of boiling water over 1 1/2 cups couscous and let it stand for 5 minutes. In another saucepan, cook the peas in 1/2 cup of water for 1 to 2 minutes. Drain the peas, reserving 1/4 cup of the liquid. Set aside.

In a skillet, heat 3 tablespoons of the olive oil over medium heat and add the diced zucchini. Simmer for about 3 minutes until tender-crisp, remove from the heat and pour into a large serving bowl.Allow the zucchini to cool to room temperature.

In a small bowl, mix the 1/4 cup of pea cooking water with 3 tablespoons of olive oil and 3 tablespoons lemon juice. Fluff the couscous and pour this mix over it, stirring. Combine in the serving bowl with the zucchini and add the peas, almonds, parsley, scallions and mint. Stir well, season to taste and serve.