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.