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

Instructions

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. Pour mixture over beef and vegetables. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
3. Cook couscous according to package directions. Serve beef, vegetables and apricots over couscous. Pour over extra sauce from slow cooker and top with cilantro.