Slow Cooker Moroccan Short Ribs With Couscous

short-ribs-couscous
Photo by Johnny Miller
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 845 calories
    • Fat 38 g (15 g saturated fat)
    • Cholesterol 201 mg
    • Sodium 1,097 mg
    • Protein 73 g
    • Carbohydrate 52 g
    • Sugar 12 g
    • Fiber 5 g
    • Iron 10 mg
    • Calcium 84 mg

Combine the short ribs, tomatoes (and their juices), garlic, apricots, olives, ginger, cumin, cinnamon, and 1 teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 5 to 6 hours. Skim off and discard most of the fat.

Ten minutes before serving, cook the couscous according to the package directions.

Serve the short ribs over the couscous, topped with the cilantro.

Ingredients

  1. Check 3 pounds bone-in beef short ribs
  2. Check 1 14.5-ounce can diced tomatoes
  3. Check 4 cloves garlic, sliced
  4. Check 1/2 cup dried apricots, halved
  5. Check 1/2 cup pitted olives
  6. Check 1 tablespoon chopped fresh ginger
  7. Check 2 teaspoons ground cumin
  8. Check 1/2 teaspoon ground cinnamon
  9. Check Kosher salt and black pepper
  10. Check 1 cup couscous
  11. Check Fresh cilantro, for serving

Directions

  1. Combine the short ribs, tomatoes (and their juices), garlic, apricots, olives, ginger, cumin, cinnamon, and 1 teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 5 to 6 hours. Skim off and discard most of the fat.
  2. Ten minutes before serving, cook the couscous according to the package directions.
  3. Serve the short ribs over the couscous, topped with the cilantro.