Preheat broiler and put rack in the medium position. Prepare a baking sheet with foil and cooking spray. Thoroughly rinse produce and pat dry. Trim woody ends off asparagus. Zest and quarter lemon. Rinse peas under warm water if still frozen. In a small bowl, combine honey and harissa sauce. Rinse barramundi fillets and pat dry.

Heat 1 tsp. olive oil in a medium pot over medium-high heat. Add couscous, stir to coat, and toast 2-3 minutes until couscous begins to brown lightly. Add 2 cups water and vegetable base. Stir to combine, bring to a simmer, then reduce heat to medium. Cook 8-10 minutes until couscous is tender but still moist. Add additional 1-2 Tbsp. water if couscous appears to stiff. Add peas, grated Parmesan (reserving a pinch for garnish), and butter. Remove from heat, stir to combine and season to taste with salt and pepper.

Add barramundi to one half of baking sheet (leave room on other half for adding asparagus later). Season with a pinch of salt and pepper and broil 3-4 minutes until fish just begins to turn opaque. Remove from broiler.

Spoon harissa-honey mixture over barramundi and smooth over to cover tops of fillets. Add asparagus to other half of baking sheet and drizzle with 1 tsp. olive oil and a pinch of salt and pepper. Return baking sheet to oven and broil 5-6 more minutes until barramundi is firm to the touch and has reached an internal temperature of 145 degrees. Thicker asparagus stalks may require additional cooking to become tender. Remove barramundi fillets to a plate and return asparagus to oven if additional time is needed.

Place a serving of couscous risotto on a plate and asparagus on top of it. Place barramundi in front and serve lemon wedges on the side.