Slow Cooker Moroccan Brisket with Red Onions and Apricot Couscous

  • Level: Easy
  • Total: 3 hr 20 min
  • Prep: 20 min
  • Cook: 3 hr
  • Yield: 4 servings
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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.

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