Clean the mushrooms, boil them for 20-30 minutes, remove and cut them in half (keep the broth).
In a bowl, add the couscous, pour 200 ml of hot mushroom broth, let it swell for 5 minutes.
Boil the green peas with the frozen pumpkin for 5 minutes.
In a hot pan, add the butter, oil, fresh thyme, and white mushrooms.
Boil for 3-4 minutes.
Add the green peas along with the drained pumpkin, sauté for 2-3 minutes, and finally add the olives and couscous, seasoning with salt and black pepper to taste.
Mix everything well and serve,
garnishing with fresh thyme.
