Cook the couscous according to package directions. Heat a large pot of salted water to boiling on high. Open the fava bean pods and remove beans. Add beans to boiling water and cook 4 min. With a slotted spoon, transfer beans to a colander and rinse with cold water until cool.
While the beans cook and cool, trim the bottom inch off the asparagus and chop the cucumbers.
To same pot of boiling water, after removing fava beans, add asparagus and cook 5 min., until just tender. Drain and rinse with cold water until cool. Pat dry with paper towels. Cut the feta into small ¼-inch chunks and transfer to a large bowl, along with the cucumbers, olive oil, and oregano.
Peel cooled fava beans and add to bowl with feta and cucumbers. Grate the zest of the lemon into the bowl. Chop the almonds and add to the bowl, along with couscous. Squeeze the juice from lemon over couscous and season with salt and pepper. Toss until well combined. Divide asparagus among serving plates and top with couscous mixture.