While the lamb is cooking, prepare couscous in a small pot. Heat pot on medium; add olive oil. When it shimmers, add couscous, and cook until it loses some of its opaqueness and begins to color slightly. Add stock, bring to boil, then reduce heat to lowest setting, and cook about 10 minutes. Drain couscous, and save any leftover liquid for use in cooking asparagus. Put couscous in big mixing bowl.