1 (14 ½ oz) can chicken broth
1 (14 ½ oz) can diced tomatoes, undrained
1 tsp. salt
½ tsp. basil
½ tsp. crushed red pepper (optional)
10 oz. quick-cooking couscous
1 (15 ½ oz) can red kidney beans, rinsed and drained (or your favorite bean)
2 Tbsp. olive oil
4 green onions, sliced
½ cup diced green bell pepper
1/4 cup chopped fresh Italian parsley
1 celery rib, diced
1 clove garlic, minced
Bring broth, tomatoes, salt, red pepper, basil, and oregano to a boil in a large saucepan. Remove from heat; stir in couscous. Let stand 10 minutes. Fluff with fork, and stir in remaining ingredients. Serve warm or slightly chilled.