Mediterranean Succotash

Mediterranean Succotash Recipe
Oxmoor House
Traditional Southern succotash is a combination of lima beans, corn, and tomatoes. In our version, Mediterranean vegetables are the stars.

Yield:

8 servings (serving size: 3/4 cup succotash, about 2/3 cup couscous, and 1 tablespoon cheese)

Recipe from

Nutritional Information

Calories 263
Caloriesfromfat 0.0 %
Fat 4.2 g
Satfat 1.4 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 11 g
Carbohydrate 45.1 g
Fiber 5.8 g
Cholesterol 6 mg
Iron 1.9 mg
Sodium 553 mg
Calcium 117 mg

Ingredients

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)

Preparation

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.

Note:

Cooking Light Slow Cooker Tonight

September 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note