Neil and I both agree that this recipe sounds fabulous! The combination of ingredients sounds amazing!
Crock Pot Moroccon Brisket with Red Onions and Apricot Couscous Recipe
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
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
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.
Feel free to substitute and/or add other vegetables you may like carrots, potatoes, celery, peppers, etc.
Or for a little more kick, a few dashes of hot sauce.
Aliya D. (Canada)