Rub the spice mixture all over the chicken.
Heat the oil in a large nonstick skillet over medium-high.
Transfer the chicken to a 5- to 6-quart slow cooker.
Add the onions to the skillet, and cook, stirring often, until tender, about 4 minutes.
Spoon the onions around the chicken in the slow cooker.
Stir the squash, stock, apricots, chickpeas, and remaining 1/2 teaspoon salt into the slow cooker.
Prepare the couscous according to the package directions, omitting the salt and fat.
Divide the couscous among 8 bowls.
Top with the chicken mixture; sprinkle evenly with the almonds.
Garnish with the cilantro leaves, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
