Place couscous, water and 2 teaspoons of olive oil into a microwave safe 1-1/2 quart casserole and place in the Cuisinart® Convection Microwave Oven with Grill. Microwave on high power (PL 10). Fluff couscous with a fork and reserve.
Cut one pepper into ½” x 2” pieces and place into a microwave safe casserole and toss with the eggplant, garlic, grape tomatoes, salt, pepper and remaining olive oil. Place in oven and select Convection Roast on 375°F for 35 minutes. Toss vegetables once or twice during cooking time. Remove from oven and cover, allowing vegetables to rest until ready to stuff.
Cut a very thin slice off the bottom of each pepper so that the pepper stands up straight – be careful not to cut too much to expose a hole. Place peppers directly on the grill rack in the lower rack position in the oven. Select Convection Roast on 375°F for 15 minutes. While peppers are roasting, toss together the vegetables, couscous, 1 cup of feta, and herbs.
Fill each pepper evenly with the vegetable couscous mixture. Top each pepper with 2 tablespoons of feta and then place back on the grill rack in the lower rack position. Select the first Grill Combination (G-1) and set for 12 minutes. Peppers are ready when the tops are golden.