Boil water; add peas, olive oil and contents of Spice Sack. Simmer for a few seconds. Stir in couscous and basil, cover, remove from heat, let stand 5 minutes. Fluff couscous lightly with fork before serving.

While couscous is standing, in a large skillet sauté, on medium-high heat, in this order: olive oil, green onions, garlic, bell peppers, zucchini, crimini mushrooms, Capicola ham, Italian black olives and 1 tbsp basil, stirring constantly to ensure that garlic doesn’t burn. Cook for a few minutes until vegetables are tender. Season to taste with sea salt and freshly grated black pepper.