Squash & Chicken Stew

Ingredients

• 2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
• 1 can (28 ounces) stewed tomatoes, cut up
• 3 cups cubed peeled butternut squash
• 2 medium green peppers, cut into 1/2-inch pieces
• 1 small onion, sliced and separated into rings
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon pepper
• 2 tablespoons minced fresh parsley
• Hot cooked couscous, optional