Especially with this dish it is important to really look at the ingredients you have on-hand in your own refrigerator. Feel free to add extras. Other veg that may work well here includes green onions, Brussels sprouts (sliced thinly), or even tomatoes (added raw, at the end).
2 cups vegetable broth
1 cup water
1/2 teaspoon salt, divided
1 1/2 cups uncooked couscous
1 tablespoon olive oil, divided
2 cloves garlic, minced
1/4 teaspoon freshly ground black pepper, divided
3 cups thinly sliced leeks
4 cups sliced baby portabella mushrooms
1 1/2 cups chopped red bell pepper
Combine broth, water, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Stir in couscous. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Stir in salt and pepper, to taste. Remove from heat; keep warm.
Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. Add mushroom caps, garlic cloves, and bell pepper. Cook until vegetables are tender and the garlic becomes aromatic.
Add the veg mixture to the couscous and stir to combine.