Mushroom stuffed Red Peppers with Olive and Spinach Couscous

This recipe is delicious and packed with a variety of healthy vegetables — mushrooms, bell pepper, salad greens and spinach. It makes two portions (1 bell pepper sliced in 2 halves) so I'll usually have one for dinner and then take the other to work the next day for lunch.

I hope you enjoy it as much as I do!

Preparation time: 50 min

Serves: 2

Ingredients:

• 1 red bell pepper
• 3 large garlic heads
• 8 closed cup mushrooms
• 3 teaspoons basil pesto
• Grated mozzarella cheese
• Spinach
• Olives
• Couscous
• 2 tablespoons Olive Oil
• Mixed salad greens

Mustard vinaigrette:

• 1 teaspoon english mustard
• Olive oil
• Red wine vinegar
• Pinch of salt
• 1/2 teaspoon of honey

Instructions:

1. Chop mushrooms into small cubes.

2. Mince the garlic.

3. Add the mushrooms, garlic and olive oil to pan and cook on low/medium heat until the mushrooms are light brown.

4. Cut bell pepper in half and remove stalk and seeds.

5. Spread a teaspoon of pesto on the inside of each bell pepper.

6. Once mushrooms are cooked, stuff them into the bell pepper halves.

7. Top with the cheese and remaining pesto.

8. Grill in the oven on high heat for about 10min or until cooked to your satisfaction.

9. Meanwhile, chop the olives and spinach finely.

10. Cook the couscous according to packet instructions (this may vary depending on the brand). I like using the same pan where the mushrooms were cooked.

11. Once the couscous is ready, mix in the olives and chopped spinach.

12. Make the mustard vinaigrette by mixing all the ingredients together and then add to the salad greens. Top the salad with some nuts or berries (I used pecan nuts).