Ingredients

The following ingredients have 4 Servings
  • For Chicken:
  • 3 boneless (skinless chicken breasts)
  • 1 pouch of Campbell's Slow Cooker Moroccan sauce
  • 1 cup of chicken stock
  • 1 small red onion (sliced)
  • 1 can of chickpeas (drained)
  • For the meal:
  • 1 cup of dry Israeli couscous (pearl couscous)
  • 1/2 cup of sliced almonds
  • 2 tsp minced (fresh cilantro)
  • 2 tbs diced green onion

Instruction

  • 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!