Before starting, preheat your broiler to high. Wash and dry all produce. Core, then cut bell pepper into ½-inch pieces. Roughly chop parsley. Peel, then dice shallot. Cut feta into 4 pieces (dbl for 4ppl).
Combine broth concentrate, ⅔ cup water and 1 tbsp butter (dbl both for 4ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, remove pot from heat, then add the couscous. Stir together. Cover and let stand for 5 min.
Heat a large non-stick pan over medium heat. When hot, add ½ tbsp oil (dbl for 4ppl), then shallots. Cook, stirring occasionally, until softened, 3-4 min. Add Turkish spice blend, chickpeas (including their can liquid) crushed tomatoes and half the maple. Cook, stirring occasionally, until slightly thickened, 5-7 min. Stir spinach into sauce until wilted, 1 min. Season with salt and pepper.
While sauce simmers, lightly oil a foil-lined baking sheet. Stir together remaining Maple and 1/2 tbsp oil (dbl for 4ppl) in a small bowl. Arrange feta on one side of prepared sheet and brush with honey-oil mixture. On other side of the baking sheet, toss peppers with 1/2 tbsp oil (dbl for 4ppl). Season with salt and pepper. Broil in the middle of the oven until peppers are tender-crisp and feta is golden-brown, 5-7 min (TIP: Keep your eye on them so they don't burn!).
Fluff couscous with a fork, then stir in peppers and half the parsley. Season with salt and pepper.
Divide couscous between bowls. Top with Turkish chickpeas and sauce from pan. Top with broiled feta and sprinkle over remaining parsley.
