Vegan MoFo: Spring Vegetable Couscous with Garlic Butter & Almonds

I'm currently inspired by spring vegetables. The winter seemed so long this year for us in the southern hemisphere, and I'm gobbling up fresh young asparagus and broccolini and enjoying every bite! It was a pretty simple dinner, but I think the best ones often are. This made enough for 4 serves - dinner, and leftovers for lunch.

Ingredients
cous cous for 4 serves
vegetable stock
1 bunch asparagus, trimmed
1 bunch broccolini, trimmed
1 spring onion
a few handfuls rocket and baby spinach
approximately 1/4 cup sliced toasted almonds
1/4 cup vegan butter/margarine
1 tablespoon olive oil
1 large clove garlic, crushed
lemon wedges to serve
salt and pepper to taste

Method
Cook cous cous in vegetable stock according to packet directions, set aside and keep warm.
In a large frying pan or wok, heat butter and oil on medium heat, and add garlic, sliced spring onion, and almonds, stirring for about half a minute.
Add asparagus, and broccolini, and stir fry for a minute or so until bright green, but don't over cook.
Turn off heat, throw in rocket and baby spinach, and allow to wilt.
Serve over cous cous with plenty of cracked black pepper and a little salt to taste.