Crock Pot Moroccon Brisket with Red Onions and Apricot Couscous Recipe

  Neil and I both agree that this recipe sounds fabulous! The combination of ingredients sounds amazing!

Visitor Recipe

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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