Directions

• Chop the onion and finely chop the garlic. Cut the bell pepper into cubes. Cut the mushrooms into rough pieces/slices. Remove the thyme and oregano leaves from the stems. Finely chop the oregano.
• Heat a good splash of olive oil in a frying pan. Saute the onion. Add the garlic, thyme and bell pepper and cook for 6 minutes.
• Prepare the pearl couscous according to the package.
• Add the mushrooms to the frying pan and fry until they have wilted.
• Toast the pine nuts in a dry pan.
• Crumble the stock cube over the mushrooms. Add the ricotta and a splash of water and stir well.
• Add the pearl couscous and mix it together—season with pepper.
• Divide the pearl couscous between the plates. Garnish with pine nuts and extra thyme.