| | Directions | | In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper. Just before serving, top each serving with shredded cheese and cilantro. |
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| Ingredients | | - |  | 1 can diced tomatoes (28 ounce can) |
| - | | 4 cups reduced-sodium vegetable or chicken broth |
| - | | 1 can black beans, rinsed and drained (15 ounce can) |
| - | | 1 can white (cannellini) beans, rinsed and drained (15 ounce can) |
| - | | 1 can red kidney beans, rinsed and drained (15 ounce can) |
| - | | 1 cup frozen baby lima beans or regular lima beans |
| - | | 1 cup chopped onion |
| - | | 1 green bell pepper, seeded and chopped |
| - | | 2 cloves garlic, minced |
| - | | 1 tablespoon minced pickled jalapeno (from can or jar) |
| - | | 2 tablespoons chili powder |
| - | | 2 tablespoons dried Mexican oregano or regular oregano |
| - | | 2 teaspoons ground cumin |
| - | | 1 teaspoon ground coriander |
| - | | 1 teaspoon hot sauce |
| - | | 1/3 cup couscous |
| - | | 1/2 cup shredded Monterey Jack cheese |
| - | | 1/3 cup chopped fresh cilantro leaves |
| - | | salt and freshly ground black pepper |
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