In a medium saucepan, combine couscous and broth. Bring mixture to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until couscous is tender and liquid is evaporated, about 10 minutes.
Remove from heat. Rinse with cold water, drain, and set aside.
In a large bowl, combine prepared couscous, peas, asparagus, fennel, grapes, celery, shallot, and almonds. Add Honeysuckle Vinaigrette, and toss to combine. Garnish with chervil and honeysuckle blossoms, if desired.
Recipe by Victoria at https://victoriamag.com/honeysuckle-couscous-salad-recipe/