Slow Cooker Moroccan Chicken Vegetables & Couscous
Loaded with chicken, onion, butternut squash, apricots, chickpeas and couscous, this slow-cooker recipe is not only bursting with color and texture, but it's also packed with protein and a host of vitamins and even contains a dose of fiber.
Ingredients
- ½ teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- 1 ¼ teaspoons kosher salt
- 8 bone-in, skinless chicken thighs (about 3 pounds)
- 1 tablespoon olive oil
- 1 cup refrigerated prechopped yellow onions (about 4 ounces)
- 3 cups refrigerated prechopped peeled butternut squash (about 16 ounces)
- 1 cup unsalted chicken stock
- ½ cup dried apricots, halved (about 3 ounces)
- 1 (15 ounce) can can no-salt-added chickpeas (garbanzo beans), drained and rinsed
- 1 ¾ cups uncooked whole-wheat couscous
- ¼ cup toasted sliced almonds
- 1 tablespoon fresh cilantro leaves
Directions
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