Pour the couscous into a large bowl and cover with 300 ml of boiling water. Cover and let it sit for about 10 minutes.
Halve the green pepper and remove the seeds. Cut into 1/2 cm strips. Halve the cucumber lengthwise and remove the seeds with a teaspoon. Cut into crescent shapes. Heat up one tablespoon of olive oil and cook the green pepper for 5 minutes on a medium heat. Add the asparagus tips and continue to cook for 3 minutes. Add salt and pepper to taste.
Take the vegetables out of the pan and onto a plate. Use the remaining oil to cook the lamb sausage for 10 minutes until golden brown and cooked through on all sides.
In the meantime, cut the coriander, mint, parsley and dill for the salsa verde coarsely. Add the herbs to a tall cup or bowl and add the mustard. Puree with a stick blender until smooth and add salt and pepper to taste.
Fluff up the couscous with a fork and mix in the cucumber and half of the salsa verde. Divide the paprika and the asparagus tips over the couscous. Serve with the lamb sausages and the remaining salsa verde.