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© Meredith Corporation. All rights reserved. Used with permission.
In a 3 1/2- or 4-quart slow cooker, combine drained tomatoes, beans, chicken broth, vinegar, zucchini, summer squash, onion, rosemary, garlic, salt and pepper.
Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. If using Low, turn to High. Stir in couscous. Cover and cook for 20 to 25 minutes more or until couscous is tender. Fluff with a fork. Garnish with pine nuts.