This is a delicious and easy chicken dinner, made in a slow cooker with spicy Moroccan sauce, onions, chickpeas and served over pearl couscous mixed with almonds and cilantro.
Place the chicken breasts in the slow cooker and add the Moroccan sauce, chicken stock and onions. Mix well and set of 6-8 hours. Add the drained chickpeas about half way through.
Cook the dry couscous according to the package, in salted water. Once it's cooked, stir in the almonds and cilantro.
Shred the cooked chicken using two forks and top the couscous with shredded chicken. Scoop juice and chickpeas over the chicken and couscous. Add some green onions and serve!