Ingredients:
1 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) cans 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) cans red kidney beans, rinsed and drained
2 tablespoons olive oil
4 green onions, diced
1/2 cup green bell peppers, diced
1/4 cup chopped fresh parsley
1 celery ribs, diced
2 garlic cloves, minced
Directions:
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.
Servings: 8
Time preparation: 10 min.
Time total: 25 min.