Ingredients
2 medium sweet potatoes (about 1-1/4 pounds), peeled and cut into 1/2-inch pieces1 medium sweet red pepper, coarsely chopped1-1/2 pounds boneless skinless chicken breasts1 can (14-1/2 ounces) stewed tomatoes, undrained1/2 cup peach or mango salsa1/4 cup golden raisins1/2 teaspoon salt1/4 teaspoon ground cumin1/4 teaspoon ground cinnamon1/4 teaspoon pepperCOUSCOUS:1 cup water1/2 teaspoon salt1 cup uncooked whole wheat couscous
Preparation
In a 4-qt. slow cooker, layer sweet potatoes, red pepper and chicken breasts. In a small bowl, mix tomatoes, salsa, raisins and seasonings; pour over chicken. Cook, covered, on low 3-4 hours or until sweet potatoes and chicken are tender.
About 10 minutes before serving, prepare couscous. In a small saucepan, bring water and salt to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork.
Remove chicken from slow cooker; coarsely shred with 2 forks. Return chicken to slow cooker, stirring gently to combine. Serve with couscous.
