For the stuffed mushrooms, first prepare the couscous. To do this, boil a cup of water with salt, remove from heat and stir in a cup of coucous (ratio of water to couscous is 1:1) and a dash of olive oil. Allow to swell for 5-10 minutes.
Meanwhile, wash the bell bell pepper, remove the seeds and cut into small cubes. Also dice the tomato and the bacon. Peel and dice the onion and garlic cloves.
Fry the onions and garlic in a little olive oil until translucent, add the bacon and fry briefly. Sauté the bell bell pepper for 1-2 minutes and remove the pan from the heat. Add the tomatoes and couscous, season with salt, pepper and fennel seeds and mix everything together well.
Wash the mushrooms and remove the stems so they can be stuffed well.
Fill the couscous mixture into the mushrooms and sprinkle with the grated cheese. Bake the stuffed mushrooms in the oven for about 15 minutes and serve while still warm.
Preparation Tip:
Stuffed mushrooms taste great as a main dish or side dish.
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