Slow-Cooker Moroccan-Spiced Chicken Thighs With Couscous

Original recipe here.

Wow, the taste of couscous brings back memories! This is a very simple recipe, but far more complex than anything I attempted in my early post-college days (when I practically lived on couscous).

Slow-Cooker Moroccan-Spiced Chicken Thighs With Couscous

Serves 6
Hands-On Time 15 min
Total Time 3 hrs 15 min

INGREDIENTS

1 tsp ground cumin
1 tsp ground coriander
¾ tsp cinnamon
Kosher salt and black pepper
1½ pounds boneless, skinless chicken thighs
1 14.5-ounce can diced tomatoes, drained
1 pound large carrots, cut into 1-inch pieces
⅓ cup pitted black olives
1 cup whole-wheat couscous
Fresh cilantro, for serving

DIRECTIONS

Mix the cumin, coriander, cinnamon, and 1 teaspoon each salt and pepper in a 4- 
to 6-quart slow cooker. Add the chicken and toss to coat in the spice mixture. Add the tomatoes, carrots, and olives.

Cover and cook on low for 6 to 7 hours 
or on high for 3 to 4 hours, until the chicken is tender. Shred the meat and return it to the liquid with the vegetables.

Ten minutes before serving, prepare the couscous according to 
the package directions.
Serve the chicken and vegetables over the couscous, topped with the cilantro.

Total Time: 3 hours, 15 minutes to 7 hours, 15 minutes