Moroccan Beef Tagine: Take 2!

Our last beef tagine was tasty but there were some things to be desired - shorter and less intensive preparation for one. I'd like to attempt this dish again, albeit with a different recipe this time. This one is from Better Homes and Gardens New Cook Book, Limited Edition: Prizewinning Recipes. The prep looks much simpler and faster than the previous tagine we tried!

Prep: 40 min
Cook 10-12 hours on low or 5-6 hours on high
Serves: 6

Ingredients
3 1/2 lbs fresh beef brisket
1/4 c lime juice
1 1/2 tsp ground cinnamon
1 1/2 tsp kosher salt or 1 tsp salt
1/2 tsp ground ginger
1/2 tsp black pepper
2 cloves garlic, minced
2 medium apples, cored, peeled if desired, and cut into 1/2 inch pieces
1 c coarsely chopped onion (1 large)
1 1/4 c golden raisins
1/4 c honey
3 Tbsp rolled oats
2 bay leaves
1 14 ounce can beef broth
1 recipe Moroccan couscous (1/2 c sliced almonds, 1/4 c butter, 1 14 ounce can beef broth, 1/2 tsp kosher salt  or salt, 1/2 tsp black pepper, 10 oz dried couscous)
chopped fresh Italian parsley (optional)
finely shredded orange peel (optional)

Directions
1. Trim fat from the meat. Cut meat into 1 inch pieces. Place meat in a 4 quart slow cooker. Add lime juice, cinnamon, salt, ginger, pepper, and garlic. Toss to coat beef with spices. Add apples, onion, raisins, honey, oats and bay leaves to cooker. Add broth; stir to combine.

2. Cover and cook on low heat setting for 10 - 12 hours or on high heat setting for 5 - 6 hours. Remove and discard bay leaves. Serve over Moroccan couscous. If desired, sprinkle with parsley and orange peel.

Moroccan Couscous:
In a medium saucepan, cook 1/2 c sliced almonds over medium heat until toasted. Add 1/4 c butter and stir until melted. Stir in one 14 can beef broth, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil. Remove from heat. Stir in one 10 oz package of dried couscous. Cover and let stand for 5 minutes. Fluff with a fork before serving.