1 (14 1/2 oz.) can chicken broth
1 (14 1/2 oz.) can diced tomatoes
1 tsp. garlic salt
1/2 tsp. dried crushed red pepper
1/2 tsp. basil
1/2 tsp. oregano
10 oz. quick cooking couscous
2 tbsp. olive oil
1 (15 oz.) can red beans, rinsed and drained
4 sliced green onions
1/4 c. chopped parsley
1 rib celery, diced

Bring broth, undrained tomatoes, salt, pepper, basil and oregano to a boil in a large saucepan. Remove from heat. Stir in couscous. Let stand 10 minutes. Fluff with a fork. Stir in kidney beans, oil, onions, parsley and celery. Serve hot or slightly chilled.