Harvesttime Chicken With Couscous

• 2 medium sweet potatoes (about 1-1/4 pounds), peeled and cut into 1/2-inch pieces
• 1 medium sweet red pepper, coarsely chopped
• 1-1/2 pounds boneless skinless chicken breasts
• 1 can (14-1/2 ounces) stewed tomatoes, undrained
• 1/2 cup peach or mango salsa
• 1/4 cup golden raisins
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pepper
• 1 cup water
• 1/2 teaspoon salt
• 1 cup uncooked whole wheat couscous

1. 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.
2. 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.
3. Remove chicken from slow cooker; coarsely shred with 2 forks. Return chicken to slow cooker, stirring gently to combine. Serve with couscous.
4. Place cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add a little broth or water if necessary.

sweet potatoes, sweet red pepper, chicken breasts, tomatoes, mango salsa, golden raisins, salt, ground cumin, ground cinnamon, pepper, water, salt, whole wheat couscous

Taken from www.tasteofhome.com/recipes/harvesttime-chicken-with-couscous/ (may not work)