Prep the veggies: Roughly chop the Swiss chard, trim and cut the asparagus into bite-sized pieces, peel and chop the carrot, chop the celery and parsley, cut the potatoes into bite-sized pieces, and mince the onion and garlic.

Warm the olive oil in a large pot over medium low heat.

Add in the garlic and onion, and cook until lightly browned, about 5 minutes.

Add in the Swiss chard and cook until wilted, 3-5 minutes.

Transfer the broth, lemon juice, asparagus, potatoes, carrots, celery, parsley, salt and pepper to the pot. Bring the mixture to a boil, then reduce the heat to medium and cook for 10 minutes.

Add in the couscous and cook for another 8-10 minutes, until the couscous and veggies are tender, and the soup has reached its desired consistency. Taste the soup and add more salt and pepper, if needed, before serving.