Preparation time: 10 minutes; Cooking time: 6-8 minutes; Serves: 2-4

Ingredients

• 2-4 tablespoons olive oil 
• 227g (8oz) cremini mushrooms, sliced 
• 1 large red bell pepper julienned
• 2 cloves garlic, crushed
• 1 teaspoon dried thyme
• 1 cup couscous
• 1 cup boiling water (you can salt the water)
• Salt and freshly ground pepper to taste
• Chopped flat leaf parsley to garnish

Instructions

1. Heat the olive oil, add the mushrooms and salt and pepper to taste, cook 4-6 minutes or until golden and most of the water has evaporated. Add the garlic and thyme, and cook 1 minute. Set aside and keep warm.
2. While mushrooms are cooking  boil 1 cup (salted) water and pour over the couscous. Stir and cover and set aside for 5 minutes. Add 1 tablespoon olive oil and fluff the couscous.
3. Serve the couscous on a large plate and top with the mushroom-bell mixture. Garnish with chopped parsley and serve warm as a side.
4. If you prefer you can mix everything together before serving but it will not look pretty if you’re having guests.
5. If you prefer you can drizzle some lemon dressing over the couscous.

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