Mushroom and pea couscous with lemon

What you’ll need

Heatproof bowl with plate or lid; Large frying pan; Small saucepan or kettle for stock; Board, knife, measuring jug and fork.

Ingredients

• 150 g dry quick-cooking couscous, not pearl couscous
• Boiling vegetable stock in the amount specified on the couscous packet (often around 180 ml; check yours)
• 250 g mushrooms, wiped clean and sliced about 5 mm thick
• 100 g frozen peas
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 3 tablespoons water for the peas, plus more if needed
• 1 lemon: finely grated zest and 1 tablespoon juice
• 10 g parsley, chopped
• Salt and black pepper, to taste

Let’s make dinner.

1. Put the couscous in a heatproof bowl. Add boiling stock using its packet’s liquid ratio. Cover and leave for the stated time, then fluff with a fork.
2. Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the mushrooms in a single layer as far as possible. Cook for 8–10 minutes, stirring occasionally, until their released moisture evaporates and the edges brown.
3. Lower the heat to medium. Add the garlic and stir for 30 seconds. Add the frozen peas and 3 tablespoons water. Cook for the pea packet’s stated time, stirring and adding a splash more water if needed, until the peas are hot.
4. Add the fluffed couscous, lemon zest, 1 tablespoon lemon juice and parsley to the pan. Toss gently over low heat until combined and hot. Taste, season and serve in two bowls.