Saute the diced onion and garlic with 2 tablespoons of olive oil in a large saute pan over medium heat. Add a pinch of salt, and cook the onions and garlic until the onions become translucent. Then add all the diced bell peppers and zucchini and continue to cook until the vegetables are soft but still have a bite to them (about 5 - 8 minutes). Make sure you stir occasionally to allow for evenly cooking.

Meanwhile, you can prepare and cook the Moroccan couscous. In a separate pot, bring the water to a boil with a pinch of salt and 2 tablespoons of olive oil. When the water reaches a boil, add the couscous, stir, cover the pot and remove from the heat. Let the couscous stand for 5 minutes. Then fluff the couscous with a fork to lighten and break the small pieces of pasta apart.

Once the vegetables are finished cooking, add the sliced sun-dried tomatoes and kalamata olives to the pan. Then add the basil, mint, and dried oregano. Season with salt and pepper to taste.

Mix together the remaining 2 tablespoons of olive oil with the Japanese plum vinegar. While stirring the couscous, slowly pour the mixture to allow for even distribution. Add the couscous to the pan of vegetables and carefully toss everything together with two wooden spoons.

Finally, toss the feta cheese into the mixture. Season to taste, serve, and enjoy!