Recipes out of the Blond Box

1 ½ pounds peeled butternut squash, cut in 1" pieces (about 4 c.)
1 lb. skinless, boneless chicken thighs, trimmed of fat and cut into 1" pieces
1 large red bell pepper, cut into 1" pieces
½ cup salsa
1 can (14.5 oz.) diced tomatoes
¼ cup raisins
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground cinnamon
1 can (15 oz.) chickpeas, rinsed
¼ cup chopped fresh parsley

Cooked couscous

1. Mix all other ingredients except chickpeas and parsley in 3 qt. or larger slow cooker.
2. Cover and cook on high 4 – 5 hours or on low 7 – 9 hours, or until chicken and vegetables are tender.
3. Stir in chickpeas and parsley, and serve over couscous.