Mediterranean Succotash

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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 0.0%
  • Fat: 4.2g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 11g
  • Carbohydrate: 45.1g
  • Fiber: 5.8g
  • Cholesterol: 6mg
  • Iron: 1.9mg
  • Sodium: 553mg
  • Calcium: 117mg


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