Heat oil in a saucepan over medium-high heat. Add the shallots and cook, stirring frequently for 3 minutes or beginning to soften. Add garlic and cook 1 minute. Add the couscous and cook stirring until the couscous begins to turn golden, another 5 minutes.

Add the vegetable broth, bring to the boil, reduce heat, cover and simmer for about 7 minutes. Stir in the spinach and peas, cover the pot and cook for another 5 minutes. Remove from the heat and stir in the Parmesan cheese. Taste and adjust seasoning with salt and fresh ground black pepper.