Red Beans And Couscous

• 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

1. Bring first 6 ingredients to a boil in a large saucepan over medium-high heat; remove from heat.
2. Stir in couscous; let stand 10 minutes.
3. Fluff mixture with fork.
4. Stir in kidney beans and remaining ingredients.
5. Serve hot or slightly chilled.

chicken broth, tomatoes, salt, red pepper, dried basil, oregano, couscous, red kidney beans, olive oil, green onions, green bell pepper, parsley, celery, garlic

Taken from www.food.com/recipe/red-beans-and-couscous-25714 (may not work)