1 cup organic vegetable broth
1 cup chopped zucchini
1 cup chopped red bell pepper
1/2 cup pitted kalamata olives, halved
2 garlic cloves, minced
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup chopped fresh parsley
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package couscous
2 ounces crumbled feta cheese (about 1/2 cup)
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.
Source: CookingLight/MyRecipes
1 cup chopped zucchini
1 cup chopped red bell pepper
1/2 cup pitted kalamata olives, halved
2 garlic cloves, minced
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup chopped fresh parsley
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package couscous
2 ounces crumbled feta cheese (about 1/2 cup)
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.
Source: CookingLight/MyRecipes