Moroccan-style short ribs recipe

Ingredients

• 1 tbsp dried thyme, crushed
• 1 tsp salt
• 1 tsp ground ginger
• 1 tsp ground black pepper
• ½ tsp ground cinnamon
• 3½ pounds beef short ribs
• 2 tbsp olive oil
• 3 cups beef broth
• 1 (16 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (14½ ounce) can diced tomatoes, undrained
• 1 large onion, cut into thin wedges
• 1 medium fennel bulb, trimmed and cut into thin wedges
• 1 cup chopped carrot
• 4 cloves garlic, minced
• 1 (10 ounce) package quick-cooking couscous
• ½ cup sliced almonds, toasted
• ½ cup pitted kalamata olives, halved

1. In a small bowl, combine thyme, salt, ginger, pepper, and cinnamon. Sprinkle evenly oven 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 to 7 quart slow cooker, combine 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 4½ to 5 hours. Using a slotted spoon, transfer bibs and vegetables to a serving dish. If desired, moisten with cooking liquid. Meanwhile, prepare couscous according to package directions. Stir in almonds and olives. Serve with short ribs and vegetables.