Red Beans and Couscous

Name: Red Beans and Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 1 (14 1/2 ounce) can chicken broth; 1 (14 1/2 ounce) can diced tomatoes, undrained; 1 teaspoon salt; 1/2 teaspoon dried crushed red pepper flakes; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 10 ounces quick-cooking couscous; 1 (15 1/2 ounce) can red kidney beans, rinsed and drained; 2 tablespoons olive oil; 4 green onions, diced; 1/2 cup green bell pepper, diced; 1/4 cup chopped fresh parsley; 1 celery rib, diced; 2 garlic cloves, minced

(8)

Recipe by ratherbeswimmin

Southern Living by way of a great friend.

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READY IN: 25mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

(14 1/2 ounce) can chicken broth
1

(14 1/2 ounce) can diced tomatoes, undrained
1

teaspoon salt
¹⁄₂

teaspoon dried crushed red pepper flakes
¹⁄₂

teaspoon dried basil
¹⁄₂

teaspoon dried oregano
10

ounces quick-cooking couscous
1

(15 1/2 ounce) can red kidney beans, rinsed and drained
2

tablespoons olive oil
4

green onions, diced
¹⁄₂

cup green bell pepper, diced
¹⁄₄

cup chopped fresh parsley
1

celery rib, diced
2

garlic cloves, minced

DIRECTIONS

Bring first 6 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 fork.
Stir in kidney beans and remaining ingredients.
Serve hot or slightly chilled.

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