Red Beans and Couscous

By Mike_67

Ingredients

• 14 1/2 ounce can chicken broth
• 14 1/2 ounce can diced tomatoes, undrained
• 1 teaspoon salt
• 1/2 teaspoon dried crushed red pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• +++++
• 10 ounces quick-cooking couscous
• 2 (15 ounce) cans red kidney beans, rinsed and drained
• 1 teaspoon olive oil
• 6 green onions, diced
• 1/2 cup diced green bell pepper
• 1/4 cup chopped fresh parsley
• 1 celery rib, diced
• 2 garlic cloves, chopped

Details

Servings 4

Preparation

Step 1

Bring first six ingredients to a boil in a large saucepan over medium-high heat; remove from heat. Stir in couscous; let stand 10 minutes.

Fluff mixture with a fork, and stir in kidney beans and remaining ingredients. Serve hot or slightly chilled.