Spicy Moroccan-Style Corned Beef Tagine with Apricot Couscous

Begin by cutting the corned beef into 1-inch cubes. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat.

Add the cubed corned beef and sear it on all sides until browned, about 5 minutes. Remove the beef from the pot and set it aside.

In the same pot, add 1 chopped onion and 3 minced garlic cloves, sautéing until the onion is translucent, about 3 minutes.

Stir in 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of cinnamon, and 1 teaspoon of smoked paprika, cooking for an additional minute until fragrant.

Return the corned beef to the pot and add 1 can (14 ounces) of diced tomatoes, 1 cup of beef broth, and 1/2 cup of pitted green olives.

Bring the mixture to a simmer, then cover and reduce the heat to low, allowing it to cook for 1 hour.

Meanwhile, prepare the apricot couscous by bringing 1 1/2 cups of water to a boil in a saucepan. Stir in 1 cup of couscous, 1/2 cup of chopped dried apricots, and a pinch of salt.

Remove from heat, cover, and let it sit for 5 minutes. Fluff the couscous with a fork and stir in 2 tablespoons of chopped fresh parsley and 1 tablespoon of lemon juice.

Once the corned beef is tender, serve it over the apricot couscous, garnished with additional parsley and a sprinkle of toasted almonds if desired.