We replaced the southern traditional ingredients of lima beans, corn and onion with kalamata olives, cannellini beans and bell peppers giving this American dish more of a Mediterranean feel. Enjoy!
Ingredients:
2 cups broth
1 cup zucchini, chopped
1 cup red bell pepper, chopped
½ cup kalamata olives, pitted and halved
2 garlic cloves, minced
2 cans cannellini beans, drained and rinsed
1 can diced tomato with juice
¼ cup parsley, chopped
2 tablespoons balsamic vinegar
2 tablespoon lemon juice
¼ teaspoon black pepper
1 cup couscous
2 oz feta cheese
To Prepare:
Place the couscous, broth, zucchini, bell pepper, olives, garlic, beans, and tomatoes in your VitaClay slow cooker. Stir well to combine.
Cover and cook on the "Stew" setting for 30 minutes or until cook through.
When cooker beeps, stir in the parsley, balsamic vinegar, lemon juice and black pepper.
Serve succotash with a sprinkle of feta cheese.
Yields about 6-8 servings
