Ingredients
2
bone-in turkey thighs (about 1 1/2 lb), skin removed
1
can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
2
tablespoons tomato paste
2
cloves garlic, finely chopped
1
cup uncooked couscous
1 1/2
cups water
2
cups sliced zucchini
Preparation
In 3 1/2- to 4-quart slow cooker, place turkey thighs. In small bowl, mix tomatoes, tomato paste and garlic. Pour over turkey.
Cover; cook on Low heat setting 6 to 8 hours.
About 25 minutes before serving, cook couscous in water as directed on package. Increase heat setting on slow cooker to High. Stir zucchini into tomato mixture. Cover; cook about 20 minutes longer or until zucchini is tender.
To serve, remove bones from turkey. Stir gently to break up turkey. Serve over couscous.
