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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.