Crock Pot Moroccon Brisket with Red Onions and Apricot Couscous Recipe |
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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 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 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) |
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