Clean the mushroom and cut away the stalk and put under a medium grill for 10 minutes.
Rehydrate the couscous according to the packet and mix 1/4 teaspoon of the boullion powder with it.
When the mushroom is cooked lay on the sliced up tomato with basil and add some ground black pepper. Then lay the couscous on top and put back under the grill until the couscous starts to brown.
