Moroccan Chicken, Vegetables, and Couscous

Loaded with chicken, onion, butternut squash, apricots, chickpeas, and couscous, this dish in 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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Stir together cumin, ginger, black pepper, cinnamon, cayenne, and 3/4 tsp salt in a small bowl. Rub spice mixture all over chicken. Heat oil in a large nonstick skillet over medium-high. Add chicken to skilled, and cook on 1 side until well browned, about 6 minutes; turn chicken over, and cook 1 minute. Transfer chicken to a 5- to 6- quart slow cooker. Add onions to skillet, and cook, stirring often, until tender, about 4 minutes. Spoon onions around chicken in slow cooker.

Step 2

Stir squash, stock, apricots, chickpeas, and remaining 1/2 tsp salt into slow cooker. Cover and cook on low until chicken is cooked through and vegetables are tender, about 4 hours.

Step 3

Prepare couscous according to package directions, omitting salt and fat. Divide couscous amount 8 bowls. Top with chicken mixture; sprinkle evenly with almonds. Add dollop of harissa to taste.