In a small bowl combine 3/4 cup water, syrup, tahini, soy sauce, and cornstarch; set aside.
In a large nonstick skillet heat oil over medium-high heat. Add asparagus and carrots. Cook 7 minutes, stirring occasionally. Add pork; cook 4 minutes more. Add the reserved sauce. Cook 1 to 2 minutes or until sauce is thickened and pork is just barely pink in the center. Serve over cousous with cilantro garnish, if using.
Cook whole wheat couscous in reduced sodium chicken broth according to package directions. Chill.