Couscous:
Rinse the couscous in a sieve and put it in a bowl.
Add oil and boiling chicken stock and stir.
Allow the mixture to sit for about 10 minutes. What I did was I ran a fork through the mixture every other minute to prevent the couscous from sticking together.
While the couscous is sitting, you can prepare the bell pepper.
Place the couscous in the fridge.
Filling:
Place the bell pepper on a pan and char it with a blowtorch until the skin is completely black.
This could also be done using the pan, but it just takes too long when you are as impatient as I am.
Remove the skin, and cut the bell pepper into small cubes.
After about 10 minutes in the refrigerator, mix the couscous and bell pepper together with chopped parsley and crumbled feta.
