Moroccan Brisket Stew

Do future you a favor: Cook a big batch of brisket, tuck it away in your freezer and stir up this quick dinner...whenever!
moroccan brisket stew

Recipe by Marge Perry and David Bonom

  • 4Servings


  • 2 large parsnips, thinly sliced
  • 2/3 cup dried apricots, quartered
  • 24 pitted green olives
  • 1 tbsp. olive oil
  • 2 1/2 cups Wine-Braised Brisket plus 1 1/2 cups pan juices, thawed and brisket shredded
  • 1 cup beef stock
  • 1/2 tsp. ground cumin
  • 1 cup dry couscous, cooked


In large pot, cook parsnips, apricots and olives in oil over medium-high until parsnips soften, about 3 minutes. Add Wine-Braised Brisket, juices, stock and cumin. Reduce heat to medium-low, cover and simmer, stirring often, until flavors meld, about 15 minutes; season. Serve with couscous.

Read now: The Gotta-Know Guide to Olives