Slow Cooker Moroccan Brisket with Red Onions and Apricot Couscous

Ingredients

• 1 cup apricots dried whole
• 2 pound brisket boneless
• 1 cup couscous 
• 1 cup cooking wine dry red
• 0.3 cup cilantro leaves fresh chopped
• 0.5 teaspoon garlic powder 
• 0.5 teaspoon ground cinnamon 
• 2 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 2 tablespoons honey 
• 0.5 cup beef broth reduced-sodium
• 1 pinch nutmeg 
• 2  parsnips chopped
• 1 large onion red sliced into thin wedges
• 4 servings salt and pepper black freshly ground

Equipment

• bowl
• whisk
• slow cooker

Directions

1. 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.
2. In a small bowl, whisk together wine, broth and honey.
3. Pour mixture over beef and vegetables. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
4. Cook couscous according to package directions.
5. Serve beef, vegetables and apricots over couscous.
6. Pour over extra sauce from slow cooker and top with cilantro.