Red beans and couscous

Yield: 8 servings

Measure Ingredient
1 \N 14.5 oz can vegetable broth
1 \N 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 \N 15.5 oz can red kidney beans; rinsed & drained
2 tablespoons Olive oil
4 \N Green onions; sliced
½ cup Chopped green bell pepper
¼ cup Chopped fresh parsley
1 \N Celery rib; diced
2 \N Cloves garlic; minced

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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