2 1/2 cups of water
1/2 tsp of salt
2 tsps of butter (I use vegan margarine)
1 can of Kidney Beans, drained
2 cans of Vegetarian Chili (I use Amy's Brand)
In a medium saucepan bring the water, salt, and butter to a boil.
Add the couscous and the can of kidney beans, stir until well mixed.
Cover and remove from heat.
Add the can of vegetarian chili, mix well.
Cook on low heat until chili is heated through.
remove from heat and serve.
For added spice you can add hot sauce, or chili sauce. I added a drizzle of chili sauce to mine.
Recipe and Photos by Laura Spear