Ingredients
1
cup ready-to-eat baby-cut carrots
1
medium onion, chopped (1/2 cup)
1
tablespoon chicken bouillon granules
1 1/2
teaspoons ground cumin
1/4
teaspoon ground cinnamon
1/4
teaspoon ground red pepper (cayenne)
6
boneless skinless chicken thighs (about 1 1/4 lb)
1 1/2
cups water
3
tablespoons lemon juice
1
small zucchini (about 4 oz), cut into 1/2-inch pieces
1
small yellow summer squash (about 4 oz), cut into 1/2-inch pieces
1
can (15 oz) chickpeas or garbanzo beans, drained
1
package (10 oz) uncooked couscous
2
cups water
1
tablespoon olive or vegetable oil
1/2
teaspoon salt
Preparation
In 3 1/2- to 4-quart slow cooker, mix carrots and onion. In small bowl, mix bouillon, cumin, cinnamon and red pepper. Sprinkle over vegetables.
Top vegetables with chicken thighs. Pour 1 1/2 cups water and the lemon juice over chicken.
Cover; cook on Low heat setting 8 to 10 hours.
Gently stir zucchini, summer squash and chickpeas into stew. Cover; cook 30 minutes longer. Meanwhile, during last 5 minutes of cooking, prepare couscous as directed on package, using 2 cups water, the oil and salt. Spoon couscous into individual shallow bowls. Top each with stew.
