Fill a saucepan with 1 1/2 cups broth and bring to a boil over high heat.
Once boiling, remove from the heat, stir in couscous, cover, and steam for 5-6 minutes or until tender. Fluff with a fork and set aside to cool.
Place lentils and the remaining 3 cups broth in another saucepan and bring to a simmer over medium-high heat.
Once simmering, cover, reduce heat to medium-low, and cook for 20-30 minutes, or until tender. Drain, rinse, and set aside to cool.
Cook asparagus, either grilling, steaming or boiling (pick your favourite method) until tender and set aside to cool.
In a large bowl, place parsley, scallions, mint, almonds, Oregano White Balsamic Vinegar, Basil Olive Oil, and lemon juice. Stir to combine.
To the same bowl, add couscous, lentils, asparagus, and fava or lima beans. Stir to combine. Season to taste with salt and pepper.