Lentil and Mushroom Couscous

Instructions

1. 1

   Use plain instant couscous rather than pearl couscous, and commercially ready-to-eat canned lentils. The lentil quantity is the drained weight, approximately two 400 g cans. Drain and rinse the lentils, thinly slice the mushrooms, finely chop the onion and garlic, and chop the parsley. All microwave timings below are for a 1000-watt microwave on high (100% power).

2. 2

   Put the water and 0.5 teaspoon salt in a 1.5-liter microwave-safe bowl and cover with a vented microwave-safe lid. Microwave on high for 3 minutes, carefully stir, then heat in 30-second intervals until bubbling. Let stand for 30 seconds before carefully opening. Stir in the couscous, cover and leave to absorb the water for 5 minutes while starting the vegetables.

3. 3

   Combine the mushrooms, onion, garlic, olive oil, thyme, black pepper and remaining 0.25 teaspoon salt in a 3-liter microwave-safe casserole. Cover with a vented microwave-safe lid and microwave on high for 4 minutes. Stir thoroughly, rotate the vessel half a turn and microwave on high for another 4 minutes, until the onion and mushrooms are tender. Retain their juices.

4. 4

   Stir the lentils into the vegetables. Cover with the vented lid and microwave on high for 3 minutes. Stir from the edges into the center, rotate the vessel half a turn and microwave on high for another 3 minutes.

5. 5

   Fluff the couscous with a fork, then fold it and the parsley into the lentil mixture. Cover with the vented lid and microwave on high for 2 minutes. Stir thoroughly and check several places with a food thermometer: the entire mixture must reach 165°F/74°C. If needed, continue on high in 30-second intervals, stirring and checking after each. Let stand, covered, for 2 minutes, then divide among four bowls.