Mediterranean Succotash

• 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)

1. 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).
2. Cook couscous according to package directions, omitting salt and fat. Serve succotash over couscous; sprinkle with cheese.

vegetable broth, zucchini, red bell pepper, olives, garlic, cannellini beans, tomatoes, parsley, balsamic vinegar, lemon juice, freshly ground black pepper, couscous, feta cheese

Taken from www.myrecipes.com/recipe/mediterranean-succotash (may not work)