2 cups dry Israeli couscous, boiled until tender and drained, drizzled with olive oil

reserved 1/2 cup of cooking water

4 tablespoons olive oil

1 red onion, halved and thinly sliced

4 bell peppers (red, orange or yellow), thinly sliced

4 tablespoons tomato paste

2 tablespoons red wine vinegar

1/2 teaspoon cumin

1/2 teaspoon coriander

1 8 ounce jar oil-packed julienned sun dried tomatoes, drained

1/2 cup chopped parsley

1/4 cup basil leaves, sliced

kosher salt, to taste

hot sauce, to taste

crumbled feta cheese, optional