INGREDIENTS
2 15 ounce cans
Cannellini beans
2
Garlic cloves
1/4 cup
Parsley, fresh
1 cup
Red bell pepper
1 14.5 ounce can
Tomatoes
1 cup
Zucchini
1 cup
Vegetable broth, organic
2 tbsp
Balsamic vinegar
1/2 cup
Kalamata olives, pitted
2 tbsp
Lemon juice, fresh
1 10 ounce package
Couscous
1/4 tsp
Black pepper, freshly ground
2 oz
Feta cheese