Coat a small baking dish with cooking spray.
Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes.
Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready.
Heat oil in a nonstick skillet.
Add zucchini, yellow squash, fennel seeds, oregano, and salt.
Cook, stirring frequently, for 5 minutes or until vegetables are softened.
Remove from heat and stir in the tomatoes and chickpeas.
Using a fork, scrape couscous into the skillet and toss with the vegetables.
Stir in the crumbled feta.
Fill peppers with the couscous mixture.
Bake 15 minutes.