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.
Course dinner, Main Course
Keyword chicken, Moroccan Chicken, slow cooker
3bonelessskinless chicken breasts
1pouch of Campbell's Slow Cooker Moroccan sauce
1cupof chicken stock
1small red onionsliced
1can of chickpeasdrained
For the meal:
1cupof dry Israeli couscouspearl couscous
1/2cupof sliced almonds
2tbsdiced green onion
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!
Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.