Mediterranean Vegetable-Bean Stew

Ingredients

• 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