In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

While the couscous is resting, prepare the vegetables. In a skillet over medium heat, add a splash of olive oil. Sauté the asparagus for about 3-4 minutes until tender. If using frozen peas, add them to the skillet in the last minute of cooking.

In a blender or food processor, combine the basil leaves, lemon juice, olive oil, minced garlic, salt, and pepper. Blend until smooth to create the lemon basil pesto.

In a large mixing bowl, combine the fluffed couscous, sautéed asparagus and peas, chopped spinach, and diced cucumber.

Drizzle the lemon basil pesto over the salad and toss gently to combine. Adjust seasoning with salt and pepper if needed.

If desired, sprinkle grated Parmesan cheese on top before serving.