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    Slow Cooker Moroccan Brisket with Red Onions and Apricot Couscous View Edit

    Servings: Not specified

    Directions

    Arrange onion wedges and parsnips in bottom of slow cooker. Season beef all over with salt and black pepper. In a small bowl, combine coriander, cumin, cinnamon, garlic powder, and nutmeg. Rub spice mixture all over beef. Arrange beef over onions and parsnips in slow cooker. Arrange apricots around beef. In a small bowl, whisk together wine, broth and honey. Pour mixture over beef and vegetables. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Cook couscous according to package directions. Serve beef, vegetables and apricots over couscous. Pour over extra sauce from slow cooker and top with cilantro.

    Ingredients
    • 1 large red onion, sliced into thin wedges
    • 2 parsnips, chopped
    • 2 pound boneless beef brisket
    • Salt and freshly ground black pepper
    • 2 teaspoons ground coriander
    • 2 teaspoons ground cumin
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon garlic powder
    • Pinch nutmeg
    • 1 cup whole dried apricots
    • 1 cup dry red wine
    • 1/2 cup reduced-sodium beef broth
    • 2 tablespoons honey
    • 1 cup couscous
    • 1/4 cup chopped fresh cilantro leaves

    Parsed from recipe text (no separate ingredient records).
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