Couscous With Peppers and Beans

• 2 cups couscous (uncooked)
• 1 bell pepper (green)
• 1 bell pepper (yellow)
• 1 anaheim chili
• 1 garlic clove
• 1 (15 ounce) can garbanzo beans (drained)
• 1 (15 ounce) can pigeon peas (drained)
• 14 cup pickled artichoke hearts
• 1 (10 1/2 ounce) can condensed cream of mushroom soup
• 4 tablespoons olive oil

1. Slice peppers and remove seeds.
2. Chop into bite sizes.
3. Chop garlic.
4. Chop artichoke hearts.
5. Saute garlic, peppers, artichoke hearts in olive oil for 5-8 minutes.
6. Add garbanzo beans and pigeon peas.
7. Mix and continue to heat.
8. Heat olive oil and add uncooked couscous.
9. Stir until it begins to brown.
10. Add 2 1/4 cups boiling water.
11. Simmer for 8-10 minutes.
12. Add mushroom soup and mix well.
13. Combine vegetables and couscous.
14. Serve.

couscous, bell pepper, bell pepper, anaheim chili, garlic, garbanzo beans, pigeon peas, hearts, condensed cream, olive oil

Taken from www.food.com/recipe/couscous-with-peppers-and-beans-478561 (may not work)