Step 1 Place capsicum halves on a chopping board, cut-side up.
Step 2 Put couscous and garlic in a bowl with ¾ cup boiling water. Leave to stand for 5 minutes, then fluff with a fork.
Step 3 Add mushroom, feta, pine nuts, onion, sun-dried tomato and basil leaves to couscous bowl. Spoon mixture into capsicum halves, pressing lightly to fill.
Step 4 Preheat a grill pan or barbecue hotplate to medium. Put capsicum halves on pan or hotplate; spray with cooking oil. Cook for about 8 minutes, or until capsicum skins start to soften.
Step 5 Meanwhile, combine green summer salad ingredients. Serve stuffed capsicums with salad.