Boil water. Mix salt and olive oil with the couscous, then pour in just enough boiling water to cover the couscous. Cover with a plate and set aside for 5 minutes. Finely chop the shallot, sauté it in 1 tablespoon olive oil, and add the peas. Stir in the couscous and season with salt.

Slice the mushrooms and cook them in olive oil for a few minutes. Finely chop the shallot, garlic, and thyme, then add them to the mushrooms. Cook for another minute. Add 2/3–3/4 cup water (about 150–200 ml) and let half of it evaporate.

Turn off the heat under the mushrooms, add the Greek yogurt, stir, and adjust salt to taste.