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Put the couscous in a deep metal mixing bowl. Add the olive oil, jalapeño, green onions, salt, and cayenne. Stir until all the grains of couscous are coated with oil. Tear off a large piece of foil, enough to tightly cover the bowl, and set beside bowl so it's ready when needed.
Add the stock to a saucepan and place over high heat. Bring to a boil and add the asparagus and green peas. Boil for 3 minutes. Remove from heat, and pour the mixture over the couscous and very quickly cover with the foil; wrap tightly and let sit for 5 minutes (or according to package directions). Remove foil and fluff the couscous with the tip of a fork to separate all the grains and combine all the ingredients. Serve hot, or room temperature.
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