Red Peppers Stuffed With Veggies And Couscous

• 4 red peppers large, cut in half lengthwise, stem removed
• 6 asparagus spears trimmed, blanched and cut into 2-inch pieces, about 1 cup
• 12 cherry tomatoes cut into quarters, about 1 cup
• 1 red onion small, chopped, about 3/4 cup
• 5 mushrooms large, sliced, about 1 cup
• 2/3 cup green olives with pimentos, sliced
• 1 cup couscous
• 1 cup vegetable stock
• 1 lemon juiced
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 2 tablespoons cilantro
• 1/3 cup olive oil
• 1/4 cup honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon sherry
• 2 teaspoons dijon mustard
• salt
• pepper

1. Heat a medium-size saute pan on medium-high heat. Add a thin layer of oil. Add red onion and cook 1 minute. Add mushrooms and cook another 2 minutes. Season with salt and pepper. Add the asparagus, tomatoes and green olives; stir to combine and cook 2 minutes. Season with salt and pepper. Remove pan from heat and transfer vegetables to a plate.
2. Whisk together all the dressing ingredients except the olive oil. Slowly pour the olive oil into the mixed ingredients while whisking quickly to combine. Taste for seasoning.
3. Whisk together the vegetable stock, lemon juice, cumin, garlic powder, salt and pepper. Pour into a medium-sized saucepan and bring contents to a boil. Add the couscous to the boiling stock and bring it back to a boil. Immediately once it comes to a boil, turn off the heat and place lid on saucepan. Let the couscous absorb the liquid for 15 minutes.
4. When couscous liquid is absorbed, add couscous to sauteed vegetable mixture and add cilantro; toss to combine. Pour the desired amount of dressing over the couscous/vegetable mixture, adding a small amount at a time, and stir to combine and cover. Don't over-dress the couscous mixture; you may not need all of the dressing.
5. Scoop the couscous mixture into the pepper halves on the serving platter.
6. Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Add 4 cups of water to the Water Basin Pan. Place filled peppers on Perforated Steamer Tray and place Tray in Water Basin Pan; cover with Lid and place in oven.
7. On STEAM mode, cook peppers for 20 minutes.
8. When the peppers are cooked, remove them from Steamer. Serve immediately.

red peppers, tomatoes, red onion, mushrooms, green olives, couscous, vegetable stock, lemon juiced, cumin, garlic, salt, fresh ground black pepper, cilantro, olive oil, honey, balsamic vinegar, sherry, mustard, salt, pepper

Taken from www.yummly.com/recipe/Red-Peppers-Stuffed-with-Veggies-and-Couscous-2531747 (may not work)