Red Beans and Couscous
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 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
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.
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Reviews
-
Here is how I prepare this: Dice some yellow or white onion and stir fry it in a pan with the olive oil, garlic, and the rest of the veggies (I use whatever veggies I have in my fridge I need to use up). Then add the broth, tomatoes, and spices and bring to a boil. Then add the couscous and the kidney beans and let it sit until the couscous is ready. Sprinkle with a little cheese (cheddar is good) and serve. This is awesome for camping.
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Made this as a side dish to some catfish I had in the freezer. I sauteed the veggies in EVOO first, then added the seasonings, tomatoes, and chicken broth. let that sit for a while before adding the couscous as the fish wasn't quite ready. We all enjoyed this "different" side dish. A definite keeper and will make again.
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