INGREDIENTS
4 larges
bell peppers
15 ozs
canned chickpeas
1 cup
cherry tomatoes
1 cup
cider vinegar
2/3 cup
couscous
1/2 tsp
fennel seeds
1 cup
feta cheese
2 tsps
olive oil
1/2 cup
onion
1/2 tsp
oregano
2
red onions
1/2 tsp
salt
3 Tbsps
tomato paste
1 1/4 cups
vegetable broth
6 ozs
yellow squash
6 ozs
zucchini