Boil up about 2 l salted water. Wash the asparagus, cut off the woody ends generously and cut the asparagus into pieces of about 5 cm length. Add to boiling salted water with 1 tsp. sugar. Simmer for about 3 minutes.
Drain, rinse with cold water and drain well.
Put the couscous in a bowl. Bring 1⁄4 l water, 1⁄2 tsp salt and 1 tbsp oil to the boil. Wash organic lemon hot, dab dry and peel or finely grate about half the peel with a zest ripper. Add to boiling salted water.
Pour over the couscous and let it swell for about 5 minutes. Then loosen up with a fork.
Roast the pine nuts in a pan without fat while turning them golden yellow, take them out. Cut olives into slices. Wash parsley, shake dry and chop the leaves finely. Peel garlic and chop finely.
Coarsely crumble the feta.
Squeeze both lemons for the marinade. Mix juice with garlic, salt, pepper and 1 teaspoon sugar. Fold in 7 tablespoons of oil. Mix couscous, asparagus, pine nuts, parsley, olives and feta in a large bowl.
Carefully stir in the marinade. Season to taste with salt and pepper.