Whisk 2 tablespoons olive oil, lemon juice, lemon zest, 1 clove garlic, and honey in a small bowl. Set aside.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add couscous and sauté until you see some of the couscous turning a golden brown. This should take about 5 minutes. Then add the chicken broth, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until broth is absorbed and couscous is puffed and tender, about 10 minutes or so. Remove from heat.

While couscous is cooking, start cooking the vegetables. In a large skillet with tall sides, heat remaining 2 tablespoons olive oil over medium-high heat. Add shallots, remaining clove of garlic, and mushrooms, and sauté for 3 minutes, stirring occasionally. Then stir in the asparagus and sauté for an additional 3 to 5 minutes, or until asparagus is crisp-tender. Add peas and cooked couscous to skillet and fold together.

Drizzle prepared lemon dressing over the mixture and stir. Finally, sprinkle the Parmesan and parsley over the mixture and fold again. Season with salt and pepper, to taste. Serve warm or at room temperature.