Using a food processor, finely chop the capers and garlic. Add the arugula, parsley, vinegar, anchovy paste and 1/4 cup EVOO and pulse until a coarse chimichurri sauce forms; set aside.
In a medium saucepan, bring the chicken broth and butter to a boil. Stir in the sun-dried tomato paste and couscous, cover and turn off the heat. Let stand for 5 minutes, then fluff with a fork.
While the couscous is working, heat a grill pan or large skillet over medium heat. Rub the meat with EVOO and season with salt and pepper. Cook for 4 minutes on each side for medium-rare steak and 5 minutes on each side for chicken or pork. Let the meat rest for a couple of minutes.
Fill a deep, medium skillet with 1 inch of water and bring to a boil. Salt the water, add the asparagus and cook until crisp-tender, about 2 minutes. Drain and toss with the lemon juice and a drizzle of EVOO.
Top the meat with the chimichurri and serve the asparagus and couscous alongside.