Easy Mushroom Couscous with Herbs

Fill up a pot with water (about two-thirds of the way), bring to a boil, and then add the couscous. Boil for 10 minutes until al dente. Then drain out the water, and wash the couscous under cold water.
While the couscous is cooking, slice crimini mushrooms and yellow bell peppers into bite size pieces.
In a medium size pan, heat extra virgin olive oil over medium heat. Once the pan and oil are heated, add mushrooms and stir till evenly coated with the oil. Cook on medium high heat for 5 to 8 minutes until mushrooms are lightly browned. Reduce heat to low and add a pinch of salt and cook for another 5 minutes until the mushrooms are tender.
Add spinach, cooked couscous, and bruschetta in with the pan of crimini mushrooms. Add salt, dried oregano, garlic powder, onion powder, and fresh oregano. Toss it all together and mix well.
Garnish with crushed black pepper before serving.