Reserve 1 tablespoon green onions. In 2 1/2-quart nonstick saucepan, cook remaining green onions in butter over medium heat 2 to 3 minutes or until tender, stirring frequently. Stir in beans, tomatoes, broth, cumin and chili powder. Increase heat to high. Cook until mixture boils. Remove from heat; stir in couscous. Cover; let stand 5 minutes. Fluff couscous with fork. Top individual servings with cheese and reserved green onions.
Serving Suggestion: Serve as a quick side dish with any grilled meat.
Tip: 1 can (14oz) of chicken broth is about 1 3/4 cups. You can use a can of broth if they are available in your grocery store. Otherwise, use part of a quart package and refrigerate the remaining broth for another use.
Serving Size: about 9oz each
Nutritional Information Per Serving:
Calories 290, Total Fat 6g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 15mg, Sodium 390mg, Carb 49g, Fiber 6g, Total Sugar 3g, Protein 12g, Vitamin D 25%, Calcium 10%, Iron 15%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.