Southwestern Beans And Couscous, a Baby Ruthless original recipe

[Recently my mother sent me a "Diabetic Cooking" cookbook. Can you imagine? Anyway, here's a recipe I adapted pretty loosely from that book. It's not too similar to the original, but it's yummy.]

1 can black beans, drained and rinsed
1 can chick peas, drained and rinsed
1 cup frozen corn
2 jalapenos, cored, seeded, and minced
2 shallots or 1 small onion, finely chopped
3 cloves of garlic, minced
1/2 teaspoon ground cumin
1 teaspoon black pepper
3 cups of water
1 chicken bouillon cube
2 tablespoons lime juice
2 tablespoons finely chopped cilantro
10 oz of uncooked couscous
Salt

1. Place beans, corn, jalapeno, shallots, garlic, cumin, black pepper, water, and bouillon cube in the crock pot. (Everything except the cilantro, lime juice, and couscous.)

2. Stir, cover, and cook on LOW for 3 to 4 hours. (Probably less, really...you're just cooking the onion and jalapeno.) (And of course you could probably just cook this in a pot on the stove for maybe an hour? I don't know.)

3. Ten minutes before you serve it, add the cilantro, the lime juice, and the couscous. Stir and cover.