Step 1

Make the couscous: In a medium skillet over medium-high heat, heat the oil until it shimmers. Add the couscous and cook, stirring frequently, until the grains begin to brown, about 5 minutes. Add the water and salt, and stir briefly to combine. Bring to a boil, cover, then remove from the heat and let sit until the liquid is absorbed and the couscous is tender, about 7 minutes.

Step 2

Make the asparagus: Cut one lemon into 1/4-inch-thick slices and remove the seeds. Using a rasp grater, such as a Microplane, zest the other lemon and set the zest aside. Halve the zested lemon and juice it.

Step 3

Heat your largest skillet over high heat until almost smoking. Working in batches, drizzle 1 tablespoon of olive oil, then add half the asparagus in a single layer. Season with 1/4 teaspoon of salt and a pinch of pepper and cook, undisturbed, until the underside is charred, 2 to 3 minutes.

Step 4

Flip the asparagus over and cook until charred on the other side, about 2 minutes. Transfer to a large, rimmed baking sheet, arrange in a single layer – avoid piling the asparagus on top of one another as the heat will make them lose their greenness – and repeat with the remaining oil and asparagus. Let cool.

Step 5

Return the skillet to high heat. Add the lemon slices and cook undisturbed until charred and golden, 60 to 90 seconds. Flip the slices over, reduce the heat to low, and add the water, butter and capers. Cook, stirring, until the butter has melted. Add 2 tablespoons of lemon juice, and a big pinch of black pepper. Stir in half of the parsley until combined, about 30 seconds. Turn off the heat and taste, adjusting the salt, pepper and/or lemon juice, if needed.

Step 6

When ready to serve, uncover and fluff the couscous with a fork. Divide the asparagus and couscous among plates and pour the lemon-caper sauce over them. Sprinkle with the remaining parsley and the reserved lemon zest, and top with the charred lemon slices. Drizzle with olive oil, if desired, and serve.