Ingredients
  • 1   tablespoon dried thyme, crushed
  • 1   teaspoon salt
  • 1   teaspoon ground ginger
  • 1   teaspoon ground black pepper
  • 1/2  teaspoon ground cinnamon
  • 3 1/2  pounds beef short ribs
  • 2   tablespoons olive oil
  • 3   cups beef broth
  • 1  16  ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1  14 1/2 ounce can diced tomatoes
  • 1   large onion, cut into thin wedges
  • 1   medium fennel bulb, trimmed and cut into thin wedges
  • 1   cup chopped carrot (2 medium)
  • 4   cloves garlic, minced
  • 1  10  ounce package quick-cooking couscous
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Directions
1. 
In a small bowl, stir together thyme, salt, ginger, pepper, and cinnamon. Sprinkle evenly over short ribs; rub in with your fingers. In a large skillet, brown short ribs, half at a time, in hot oil over medium-high heat. Drain off fat. In a 6- or 7-quart slow cooker stir together broth, beans, undrained tomatoes, onion, fennel, carrot, and garlic; top with short ribs.
2. 
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
3. 
Using a slotted spoon, transfer short ribs and vegetables to a serving dish. If desired, spoon some of the cooking liquid over the short ribs and vegetables to moisten.
4. 
Meanwhile, prepare couscous according to package directions. Serve couscous with short ribs and vegetables. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 512, Fat, total (g) 11, chol. (mg) 46, sat. fat (g) 3, carb. (g) 71, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 7, sugar (g) 4, pro. (g) 29, vit. A (IU) 2526.69, vit. C (mg) 12.4, Thiamin (mg) 0.19, Riboflavin (mg) 0.22, Niacin (mg) 5.53, Pyridoxine (Vit. B6) (mg) 0.33, Folate (g) 32.26, Cobalamin (Vit. B12) (g) 2.07, sodium (mg) 989, Potassium (mg) 702, calcium (mg) 80.77, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet
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