Method

Place the chicken stock into a saucepan, cover and bring to the boil. Add the couscous, stir once. Turn off the heat and stand, tightly covered, for 5 minutes. Transfer to a large bowl, stir in the rind, juice and oil, and fluff up the grains with a fork. Set aside to cool, stir occasionally.

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Place the broad beans into a sieve under running water to loosen the skins. Pinch a hole in each skin, and slip the bean out. Put the asparagus and broad beans into a heatproof bowl, and cover with boiling water. Stand for 3 minutes, then drain and refresh under cold running water. Drain well. Combine the asparagus, broad beans and rocket with the couscous.

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Heat about 5cm water in a large saucepan or deep frying pan. Bring to a simmer. Carefully crack the eggs in a cup, then slide into the water. Cook for 3 minutes, until the whites have set. Divide the couscous between serving plates and top with a poached egg. Sprinkle with mint and freshly ground black pepper.