30 ounce .5 can cannellini beans rinsed drained canned
14.5 ounce canned tomatoes diced undrained canned
10 ounce couscous
0.5 cup feta cheese crumbled
0.3 cup parsley fresh chopped
2 garlic cloves minced
0.5 cup kalamata olives pitted halved
2 tablespoons juice of lemon fresh
1 cup bell pepper red chopped
1 cup vegetable broth organic
1 cup zucchini chopped
Equipment
slow cooker
Directions
Place first 7 ingredients in a 4-quart electric slow cooker; stir well. Cover and cook on LOW for 4 hours. Stir in parsley and next 3 ingredients (through black pepper).
Cook couscous according to package directions, omitting salt and fat.
Serve succotash over couscous; sprinkle with cheese.
