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Export 8 ingredients for grocery delivery
Dice bell peppers and butternut squash into 1″ cubes. Toss with 2 tbsp EVOO and salt and pepper. Arrange on a sheet pan.Roast at 350 degrees for 30-45 minutes or until soft.While the vegetables are in the oven, prepare the couscous. Bring the chicken stock to a boil, add in pearl couscous and a dash of salt, cover. Bring to a simmer and cook for 10 minutes. Fluff with a fork when finished (gently break the couscous apart instead of stirring it).Mix together the roasted bell peppers, butternut squash, pearl couscous, feta cheese and herbs in a bowl. Drizzle with the remaining olive oil and serve warm.
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