This is pantry couscous made into a proper dinner by browning vegetables in the pan first, then building flavor into the grain itself. The rosemary in the mix gives you half the seasoning; you add the rest. Quick and done in under thirty minutes.

Serves 2. 25 minutes, 18 at the stove.

About 440 calories a serving, 13 g protein, 51 g carbohydrate, 22 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 8 ounces of mushrooms into quarters; dice 1 medium onion and mince 2 cloves garlic. Heat 2 tablespoons oil in a large skillet over medium-high heat and add the mushrooms with 1/4 teaspoon salt. Cook, stirring often, until they release their liquid and begin to brown, about 6 minutes; the pan should look dry.6 min
2. Add the onion and cook until softened, about 3 minutes, then add the garlic and cook 30 seconds until fragrant. Taste and season with 1/4 teaspoon pepper.3 min
3. Pour in 1 1/2 cups water and bring to a boil. Stir in the couscous box contents and 1 tablespoon butter, then cover and remove from heat. Let sit 5 minutes until the liquid is absorbed.
4. Fluff with a fork and stir in 5 ounces fresh spinach, pressing it down until wilted into the grains, about 1 minute. Taste and adjust seasoning if needed. Serve warm.1 min

Note Swap the mushrooms for diced zucchini or bell peppers if you prefer. Leftovers keep refrigerated for three days and reheat gently with a splash of water in the microwave. Serve with a squeeze of lemon or a side salad if you want something fresh.