Near East couscous is built for speed, already seasoned with pine nuts and just the vegetables you need. This one simmers with fresh mushrooms and a knob of butter to turn boxed dinner into something that tastes considered, in the time it takes water to boil.

Serves 2. 20 minutes, 10 at the stove.

About 320 calories a serving, 10 g protein, 42 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 8 ounces of mushrooms into thirds lengthwise and set aside. Bring 1 and one-quarter cups water to a boil in a saucepan.5 min
2. While the water heats, melt 2 tablespoons butter in a large skillet over medium-high heat. When foaming, add the mushrooms and cook without stirring for three minutes, then toss and cook another two minutes until golden and wilted.5 min
3. Pour the boiling water and the contents of the couscous box into the skillet with the mushrooms, stir once, and remove from heat. Cover tightly and let sit until the liquid is absorbed and the couscous is tender, about five minutes.5 min
4. Fluff with a fork and taste; season with salt and pepper as needed.

Note Swap the mushrooms for eight ounces of cherry tomatoes, halved, stirred in during the last minute of cooking. Leftovers keep three days covered in the fridge; reheat gently with a splash of water. Serve with a bitter green salad or roasted broccoli on the side.