Red Beans and Couscous
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Southern Living by way of a great friend.
- Ready In:
- 25mins
- Serves:
- Units:
8
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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
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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RECIPE MADE WITH LOVE BY
@ratherbeswimmin
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@ratherbeswimmin
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"Southern Living by way of a great friend."
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Made this as a side dish to some catfish I had in the freezer. I sauteed the veggies in EVOO first, then added the seasonings, tomatoes, and chicken broth. let that sit for a while before adding the couscous as the fish wasn't quite ready. We all enjoyed this "different" side dish. A definite keeper and will make again.Reply
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My biggest regret with this recipe is not finding it before the holidays. With its bright reds and greens, it would have been the perfect side at a Christmas potluck. Seriously, this is one of those sinfully simple dishes that ends with a great dish. Eating my second helping as I type and can tell it'll be great leftovers. My suggestion is that you let it sit a minute or two after mixing so that the heat of the couscous releases the flavors of the green add-ins and garlic. By the way those pepper flakes pack a stealth punch, so reduce it if you don't like spicy. Thanks Nurse Di.Reply
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