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
Couscous
1
package (10 oz) uncooked couscous
2
cups water
1
tablespoon olive or vegetable oil
1/2
teaspoon salt
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Steps
1
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.
2
Top vegetables with chicken thighs. Pour 1 1/2 cups water and the lemon juice over chicken.
3
Cover; cook on Low heat setting 8 to 10 hours.
4
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.
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You can use 1 1/2 cups chicken broth (from a can or box) for the bouillon granules and water.
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