In a 5-quart slow cooker, layer first 4 ingredients. Pour in tomato sauce.Advertisement
Toss chickpeas and apricots with next 5 ingredients. Add to slow cooker and cook on HIGH for 4 hours or LOW for 6 hours.
Stir in lemon juice. Serve over couscous and sprinkle with parsley.
Make your work easier: Spritz your knife with cooking spray before chopping sticky dried apricots.