Moroccan Short Ribs

Quickly prep the beef ribs and then let them slow bake so the ribs become super tender.

Ingredients

• 2 teaspoons ground cumin
• 1 1/2 teaspoons garlic salt
• 1 1/2 teaspoons ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 2 large onions, cut into thin wedges
• 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
• 2 tablespoons quick-cooking tapioca
• 3 1/4 pounds boneless beef short ribs, trimmed
• 1 14 1/2 ounce can diced tomatoes, undrained
• 1/4 cup water
• 4 cups hot cooked couscous
• 1/3 cup pistachio nuts, chopped
• 1/4 cup dried apricots, chopped

Directions

1. In a small bowl stir together first five ingredients (through pepper). In a 5- to 6- qt. slow cooker combine onions and garbanzo beans; sprinkle with tapioca. Add short ribs; sprinkle with spice mixture. Pour tomatoes and the water over ribs. Cover and cook on low 10 to 11 hours or high 5 to 5 1/2 hours.
2. Using a slotted spoon, remove 12 oz. (about 2 cups) of the short ribs and 1 1/2 cups of the vegetables (be sure vegetables are well drained); store as directed below. Serve remaining short ribs and vegetable mixture over couscous. Sprinkle with pistachios and apricots.