Mediterranean Vegetable-Bean Stew

• 1/3 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing
• 1 large onion, chopped
• 4 cloves garlic, thinly sliced
• 2 cans (14 fl oz/398 mL each) fire-roasted diced tomatoes, undrained
• 1 Tbsp. lemon zest
• 1 zucchini, cut lengthwise in half, then sliced crosswise
• 1 can (19 fl oz/540 mL) white kidney beans, rinsed
• 1 pkg. (142 g) baby spinach leaves
• 4 cups hot cooked whole wheat couscous
• 2 Tbsp. Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/4 cup chopped fresh parsley

1. Heat dressing in Dutch oven on medium heat.
2. Add onions and garlic; cook and stir 5 min.
3. or until onions are softened.
4. Add tomatoes and zest; stir.
5. Bring to boil; simmer on medium-low heat 20 min.
6. or until slightly thickened, stirring occasionally.
7. Add zucchini and beans; cover.
8. Cook 5 min.
9. Stir in spinach.
10. Serve stew over couscous; top with cheese and parsley.

onion, garlic, tomatoes, lemon zest, zucchini, baby spinach leaves, couscous, barrel, parsley

Taken from www.kraftrecipes.com/recipes/mediterranean-vegetable-bean-stew-180424.aspx (may not work)