1.Cook lamb in large frying pan until cooked as desired. Remove from pan, cover to keep warm.
2.Meanwhile, make couscous. Bring stock to the boil in small saucepan. Combine couscous and hot stock mixture in medium heatproof bowl, cover, stand about 5 minutes, or until liquid is absorbed, fluffing with fork occasionally. Heat butter in small frying pan, cook nuts, stirring, until browned lightly. Stir nut mixture and parsley through couscous, season to taste.
3.Cook beans in medium saucepan of boiling water until tender, drain.
4.Drain the excess fat from the frying pan. Add wine to pan, bring to the boil. Add stock and juice, simmer, uncovered, about 1 minute or until sauce reduces slightly. Stir in butter and olives, season to taste.
5.Serve lamb and sauce with couscous and beans.