Combine the olive oil and couscous in a large skillet over medium high heat. Toast the couscous until just golden brown and then add the chicken stock. Stir occasionally and let cook until all the liquid is gone. Transfer the cooked couscous to a bowl and set aside.

Place another skillet over medium heat. Add the strips of bacon and cook until crisp on both sides. Remove bacon from the skillet and add the trimmed asparagus. Saute for 4-5 minutes and season with salt and pepper as needed. Add the asparagus to the cooked couscous.

Bring a small pot of water to a boil. Add the peas and blanch for about 3 minutes. Drain the peas and shock them in an ice bath. Add peas to the couscous mixture.

Toss together the couscous and vegetables with the lemon juice and zest. Taste and adjust salt and pepper if desired. Also, feel free to add a teaspoon or so of the bacon drippings if desired. Serve warm or at room temperature.