Put the couscous in a bowl and cover with the warm stock, there should be just enough stock to cover the couscous. Leave for 5 minutes until all the stock is absorbed and then fluff up with a fork. Add the olive oil and stir. Add the fresh peas, uncooked if very young or blanch first in boiling water for a minute if needed. Chop the mint finely and stir in with the onions and lemon juice. Adjust seasoning if needed.
Decorate with pea tendrils or pea shoots if you are lucky enough to have some.