Moroccan-style Ground Chicken & Couscous
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat oil over medium heat in a non-stick skillet. Add garlic, onion and ground chicken and sauté for 5 minutes as you mix well to combine. Stir in spices and ginger and sauté another 2 minutes. Add to slow cooker.
Stir in chickpeas with juice, tomatoes with juice, sweet potatoes, red pepper and lemon juice and stir. Cook on low setting for 6-8 hours.
Stir in whole wheat couscous, water and frozen green peas. Turn slow cooker to warm setting and let sit for 20 minutes. Season with salt and add additional water if too thick.
Serve like chili in bowls. Garnish with fresh mint (optional).
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