Moroccan-style Ground Chicken & Couscous

1 lb (0.5 kg) lean ground chicken

1 tbsp (15 mL) extra virgin olive oil

3 cloves garlic, minced

1 cup (250 mL) red onions, minced

1 tbsp (15 mL) paprika

2 tsp (10 mL) cumin, ground

1 tsp (5 mL) hot red chili pepper flakes

1/2 tsp (2.5 mL) cinnamon, ground

2 tsp (10 mL) coriander, ground

1 tbsp (15 mL) ginger, fresh, minced

1 can chickpeas, with liquid

1 can tomatoes, diced

2 cups (500 mL) sweet potatoe(s), diced

1 cup (250 mL) red peppers, diced

1 tbsp (15 mL) lemon juice

1/2 cup (125 mL) whole wheat couscous

1 cup (250 mL) water

1 cup (250 mL) frozen peas

1/2 tsp (2.5 mL) salt

2 tbsp (30 mL) mint, fresh

1 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.
2 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.
3 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.
4 Serve like chili in bowls. Garnish with fresh mint (optional).