Moroccan Chicken Stew

Stew

• 1 cup ready-to-eat baby-cut carrots
• 1 medium onion, chopped (1/2 cup)
• 1 tablespoon chicken bouillon granules
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper (cayenne)
• 6 boneless skinless chicken thighs (about 1 1/4 lb)
• 1 1/2 cups water
• 3 tablespoons lemon juice
• 1 small zucchini (about 4 oz), cut into 1/2-inch pieces
• 1 small yellow summer squash (about 4 oz), cut into 1/2-inch pieces
• 1 can (15 oz) chickpeas or garbanzo beans, drained

Couscous

• 1 package (10 oz) uncooked couscous
• 2 cups water
• 1 tablespoon olive or vegetable oil
• 1/2 teaspoon salt