Robert was very excited to eat this. I boiled shiitake mushrooms, onions, black pepper corns, and carrots in water to make a quick thirty minute stock. As that was boiling, I sautéed onions, garlic, diced carrots and potatoes in olive oil, salt and pepper. Next, I toasted the couscous in the veggie mixture, strained the stock and added it to the couscous mixture. I then turned off the heat and put the lid on. After around ten minutes, the liquid evaporated and I fluffed the couscous with two forks incorporating lemon zest, juice, parsley, and basil. We made this for a late dinner after an evening yoga class taught by Robert.