Place the chicken breasts in the slow cooker pot and add the ras-el-hanout.
Add all the other ingredients. Cook on high for 4 hours or low for 8 hours.
About 15 minutes before time is up, make the couscous according to the packet instructions.
Shred the chicken with two forks and stir in the couscous. Serve in bowls with fresh coriander (cilantro).
Add a more intense lemon flavour to this dish by using preserved lemons.
If you want to add even more fruity flavour to this dish, add some raisins with the dried apricots.
Finish this dish off with a sprinkling of flaked almonds.
You may need to add a little bit of water to it when reheating.
Make sure the spices you are using haven't been sitting in your cupboard for years. If you are using really old spices, they won't have much flavour and you will really notice a lack of flavour in the dish. Opened spices should be used within 6 months ideally.