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"The belly rules the mind."--Spanish Proverb

Moroccan Brisket and Apricot Couscous Recipe

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This recipe for Moroccan Brisket and Apricot Couscous is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
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 extra sauce from slow cooker and top with cilantro
Personal Notes:
Personal Notes:
*I ran out of beef broth one time and used vegetable broth instead and it gave it a different but very nice flavor.

I also substitute basmati rice for the couscous and if I'm really having a lazy day I just throw a bunch of potatoes in the crockpot and I serve it with a green salad.

 

 

 

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