* 2 turnips, peeled and cut into 1" pieces
* 1/2 cup chopped onion
* 1 cup baby carrots, halved lengthwise
* 1 tablespoon chicken bouillon
* 1 1/2 teaspoons cumin
* 1/4 teaspoon cinnamon
* 1/4 teaspoon cayenne pepper
* 1 1/4 lb boneless skinless chicken thighs
* 1 1/2 cups water
* 3 tablespoons lemon juice
* 1 small zucchini, cut into 1/2" pieces
* 1 small yellow squash, cut into 1/2" pieces
* 1 can (15 oz) garbanzo beans, drained
* 1 package (10 oz) couscous, cooked per package directions
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1. Put turnips, onion and carrots in crock pot.
2. Combine bouillon, cumin, cinnamon and cayenne in small bowl. Sprinkle into crock pot.
3. Put chicken on vegetables in crock pot.
4. Then top with water and lemon juice.
5. Cover and cook on low 8-9 hours.
6. Add zucchini, squash and beans. Cover and cook another 1/2 hour.
7. Serve over hot couscous.
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