Make the couscous: In a medium-sized saucepan, heat the avocado oil over medium heat. Once hot, add the couscous and stir for 30 seconds. Then, add the warm water and salt and bring to a boil. Cover, lower the heat to medium and cook until all the water is absorbed about 12 minutes. Drain and rinse with cool water, then set aside.

Meanwhile, make the vinaigrette: In a small bowl, combine the vinegar, garlic and maple syrup, then slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste. Set aside.

In a medium-sized bowl, create an ice bath with ice cubes and cold water and set aside. Bring a medium-sized pot of water to a boil. Add the snap peas to the boiling water and boil for 3 minutes, then transfer to the ice bath to stop the cooking.

Defrost the sweet peas according to their package directions. 

In a large bowl, combine the radish, fresh herbs, red onion, green onions, garlic powder, sweet peas, sugar snap peas, and cooked couscous. Add three-quarters of the dressing and mix well.

To serve, divide the spinach equally among 4 serving bowls and drizzle each with some of the remaining dressing. Add a layer of the couscous mixture. Divide the avocado among the bowls, season with salt and pepper to taste, garnish with lemon wedges and hemp seeds and serve.