Chop Mezzetta Organic Fire Roasted Red Bell Peppers, shallots, Mezzetta Sun Ripened Dried Tomatoes, Mezzetta Pitted Kalamata Olives and parsley and combine with Mezzetta Extra Virgin Olive Oil in a large bowl.
Bring chicken stock to a boil and stir in couscous. Cover, remove from heat. After 5 minutes, fluff with a fork and stir into vegetable mixture. Sprinkle with crumbled feta cheese.