Red Beans And Couscous - cooking recipe
Ingredients
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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
Preparation
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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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