• 2 T butter
• ¼ Cup minced onion
• 1 mushroom - sliced thin
• 12 asparagus spears - cut in 1” pieces
• Salt and pepper to taste
• 2 fresh basil leaves cut in thin ribbons
• 1/8 Cup fresh parsley - minced
• 1 cup cooked couscous
• 1 egg
• 1/8 cup sour cream
• 2 T milk
• 2-3 slices jalapeño cheese - diced for quick melting (about 1/8 cup)

1. Saute onions, mushrooms and asparagus, along with salt and pepper, on med-low heat.
2. When onions are almost transparent, add basil and parsley.
3. Stir to incorporate.
5. Add couscous - stir and cook till couscous is hot.
7. Whisk egg, sour cream and milk till smooth.
8. Pour over couscous / veggie mix - top with cheese.
9. Stir with wooden spoon till egg is almost dry.

It’s amazing what leftovers and cleaning out the fridge can accomplish. I had to write it down so I could make it again. Serves - Lunch for 1 or sides for 2