Couscous with kidney beans, mushroooms, cherry tomatoes, and truffle oil.

Put the couscous in a bowl and pour vegetable stock over it. Cover and set aside.

Slice the mushrooms. Heat the olive oil with the tarragon and oregano, then add the mushrooms and shallow fry them until nearly cooked.

A few minutes before the mushrooms are finished cooking, add the kidney beans and heat through for two or three minutes.

While the kidney beans are heating, slice cherry tomatoes. Mix the mushrooms, kidney beans and tomatoes with the couscous and finish with a drizzle of truffle oil.