Red beans and couscous
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 14.5 oz can vegetable broth | |
| 1 | 14.5 oz can diced tomatoes | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Crushed red pepper |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Dried oregano |
| 10 | ounces | Couscous |
| 1 | 15.5 oz can red kidney beans; rinsed & drained | |
| 2 | tablespoons | Olive oil |
| 4 | Green onions; sliced | |
| ½ | cup | Chopped green bell pepper |
| ¼ | cup | Chopped fresh parsley |
| 1 | Celery rib; diced | |
| 2 | Cloves garlic; minced | |
Directions
Bring the first 6 ingredients to a boil in a large saucepan over medium-high heat. Remove from heat and stir in couscous. Let stand for 10 minutes. Fluff with a fork. Stir in kidney beans and remaining ingredients.
Serve hot or slightly chilled.
Recipe by: Southern Living
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