Use the last bits of the season's first asparagus in scrambled eggs with leftover couscous. Saute asparagus pieces quickly in butter; pour in beaten egg, a little salt, pepper, and couscous; stir frequently over medium-low heat until eggs are cooked through. Eat with assam tea.
The asparagus was perfect. Other vegetables would be good here too, though. I remember making a huge mass of scrambled eggs last summer at Chrissy's in Santa Cruz. The addendum for that one was fresh farmer's market tomato. So you can use vegetables that disintegrate into their juice as well as vegetables that remain stationary. Oh, tomato. Now I suddenly wish the summer veg were out. All the spring stuff will be here soon. It was seventy freaking degrees fahrenheit today, for instance.
I need to remember the grain-in-eggs trick more often. (Not that couscous is actually a grain.) It's a very good idea when your refrigerator otherwise looks like a poorly stocked condiment aisle.