Mushroom and Cheese Couscous

Instructions

1. 1

   Use dry instant couscous, not pearl couscous, and cheddar labeled suitable for vegetarians. Wipe and thinly slice the mushrooms, finely chop the garlic and cut the cheese into small dice. All heating times below are for a 1000-watt microwave at HIGH (100%) power.

2. 2

   Place the mushrooms, garlic and butter in a wide, 3-litre microwave-safe bowl. Cover with a microwave-safe vented lid. Microwave for 3 minutes, stir and rotate the bowl, then microwave for another 3 minutes until the mushrooms are tender. Keep their juices in the bowl.

3. 3

   Stir in the frozen peas, water, salt and pepper. Replace the vented lid and microwave for 4 minutes. Stir thoroughly and rotate the bowl, then microwave for another 3 minutes. The liquid should be boiling; if necessary, continue in 30-second intervals until it boils. Open the lid away from your face.

4. 4

   Immediately stir in the dry couscous, making sure it is evenly moistened. Replace the lid and let stand outside the microwave for 5 minutes to absorb the liquid.

5. 5

   Fluff the couscous with a fork and fold in the cheese. Replace the vented lid and microwave for 2 minutes. Stir thoroughly, rotate the bowl and microwave for another 1 minute. Check several spots with a food thermometer: the mixture must reach 165°F/74°C throughout. If needed, continue in 30-second intervals, stirring between intervals, until it reaches that temperature.

6. 6

   Let stand, covered, for 2 minutes. Stir gently and divide between four bowls.