2 bone-in turkey thighs, skin removed
1 (14.5 ounce) can diced tomatoes with Italian-style herbs, undrained
2 tablespoons tomato paste
1 cup uncooked couscous
1 1/2 cups water
2 cups zucchini, sliced

Place turkey thighs in a 3 1/2 to 4 quart slow cooker. Mix tomatoes, tomato paste and garlic in small bowl. Pour over turkey.

Cover and cook on LOW for 6 to 8 hours.

Increase heat on slow cooker to HIGH. Stir zucchini into tomato mixture. Cover and cook about 20 minutes longer until zucchini is tender.

Remove bones from turkey. Stir de-boned turkey and tomato zucchini mixture together before serving.

25 minutes before serving, cook couscous in water as directed on package. Serve over couscous.