Stuffed Red Peppers

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¾ cup couscous

1-1/2 cups water

2 tablespoons plus 2 teaspoons olive oil

5 large red bell peppers, divided

1 small eggplant, peeled and cut into ½” dice

4 garlic cloves, smashed

1 cup grape tomatoes

1 teaspoon sea salt

½ teaspoon freshly ground pepper

1 tablespoon fresh basil, thinly sliced

2 tablespoons fresh parsley, chopped

1-1/2 cups crumbled feta

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