LI: Slow-Cooker Chicken Tangine

I'm not a fan of couscous but I'm sure this would work with anything else under it too. This recipe was torn out of a Good Housekeeping magazine.

1 med butternut squash (1.5 lbs), peeled and cut into 2in chunks
2 med tomatoes, coarsely chopped
1 med onion, chopped
2 cloves garlic, crushed
1 can (15-19 oz) garbanzo beans, rinsed and drained
1 c chicken broth
1/2 c raisins
2 t ground coriander
2 t ground cumin
1/2 t ground cinnamon
salt and pepper
3 lbs bone-in skinless chicken thighs
1 box (10 oz) plain couscous
1/2 c pitted green olives

In a 6 quart slow cooker, combine squash, tomatoes, onion, garlic, beans, broth and raisins. In cup, combine coriander, cumin, cinnamon, 1/2 t salt and 1/4 t ground black pepper. Rub spice mixture all over chicken thighs; place chicken on top of vegetable mixture. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
About 10 minutes before serving, prepare couscous as label directs.
To serve, fluff couscous with fork. Stir olives into chicken mixture. Service chicken mixture over couscous.