Ingredients

• 1-1/2 cups Water
• 1-1/4 cups Traditional Pearl Couscous
• 1/4 cup Organic Amaranth Grain

• 1-1/2 lbs Chicken Breast cut into 1-inch cubes
• 1 cup Yellow Onion diced
• 1/2 cup Dried Cranberries (or use the no-sweetener-added variety)
• 1-1/2 cups Chicken Broth
• 2 Tbsp Tomato Sauce
• 2 Tbsp Lemon Juice
• 3 Tbsp Whole Wheat Flour
• 1 Tbsp Honey
• 1 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp Chili Powder
• 1/4 tsp Ground Curry
• 1 dash Black Pepper
• 1 dash Lime Juice (optional)
• 1 dash Red Pepper Flakes (optional depending how spicy you like it)

Instructions

1. In a separate saucepan, bring 1 1/2 C. water to boil and pour in both the amaranth and couscous. Bring back to a boil, then simmer for 20 minutes or until water is absorbed. Watch carefully that it doesn't burn!
2. Remove from heat, and serve the couscous as a bed for your slow cooked tagine. The flavor will be sweet, combined with delicious, nutty notes. Serves 4.

1. Layer in a slow cooker, chicken cubes, onion, and cranberries. Then, mix together the rest of the ingredients in the tagine, in a bowl. Pour over the chicken mixture in the slow cooker and cook on High for 3 hours or on Low for 5-6 hours.