1. In a large skillet heat oil; add green onions, sweet pepper, and garlic. Cook and stir until vegetables are just tender but not brown. Stir in the cumin, salt, paprika, chili powder, and ground red pepper; cook and stir 1 minute more.
2. Carefully stir beans and broth into mixture in skillet. Bring to boiling; stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Just before serving, stir in 3 tablespoons of the cilantro. Sprinkle remaining cilantro atop each serving.