2 tablespoons plus 3 tablespoons extra-virgin olive oil
2 cups Israeli couscous
3 small zucchini, sliced lengthwise into planks
1 orange bell pepper, cored and quartered
1 red bell pepper, cored and quartered
1 yellow bell pepper, cored and quartered
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1/4 cup fresh lemon juice
1 1/2 cups crumbled feta
1/2 cup chopped fresh mint
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