Coffee-Rubbed Beef Brisket with Parsley Couscous

Ingredients

• For the brisket:
• 3 tablespoon ras el hanout
• 2 tablespoons ground coffee
• 1 1/2 teaspoons kosher salt, divided
• 4 tablespoons olive oil, divided
• 2 to 2 1/2 pound beef brisket, trimmed
• 3 large, sweet, multi-colored bell peppers, seeded and sliced.
• 1 large onion, sliced
• 2 tablespoons tomato paste
• 1/4 cup ketchup
• 2 cloves garlic, minced
• 1 tablespoon preserved lemon or 1 1/2 teaspoons fresh lemon zest
• 1 cup dry red wine
• 1 can crushed tomatoes
• 1 cup beef broth
• 2 bay leaves
• For the couscous:
• 1 1/3 cup Israeli couscous
• 1 3/4 cups low-sodium store bought or homemade chicken or beef broth
• 1 1/2 teaspoons minced fresh parsley leaves

Directions

1. Mix 2 tablespoons ras el hanout, the ground coffee, and 1 teaspoon salt in a small bowl. Coat the brisket thoroughly with the spice mixture, then cover it and refrigerate for 2 hours. Set an oven rack in the lower-middle position and heat the oven to 350 degrees F.
2. Warm 2 tablespoons olive oil in a large Dutch oven over medium-high heat until it is just starting to smoke. Put the brisket in the pot and leave it alone until the first side is deeply browned, about 5 minutes. Turn it over and sear the other side for 4 to 5 minutes longer.
3. Pour another tablespoon of olive oil into the pot. Add the peppers and onion, and cook, stirring often, until they start to soften. Stir in the tomato paste, ketchup, remaining tablespoon ras el hanout, and remaining 1/2 teaspoon salt, then let the mixture brown for about 3 minutes. Add the garlic and preserved lemon or lemon zest, cook for 2 minutes while stirring, then pour in the red wine. Bring everything to a boil and let it simmer for 1 minute before adding the tomatoes, broth, and bay leaves. If the brisket is not fully covered, pour in a bit more water until the liquid submerges it. Bring the pot back to a boil, cover it, and move it to the oven until the meat pulls apart easily and is fork-tender, 2 to 2 1/2 hours.
4. When the brisket is almost done, warm the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Once the oil shimmers, add the couscous, stir, and toast it for 3 minutes before pouring in the stock. Turn the heat to low, cover the pan, and simmer until the liquid has been absorbed, about 12 minutes. Take the pan off the heat and leave it covered.
5. When the meat is ready, lift it out of the pot. Taste the sauce and adjust with salt and pepper. With a sharp knife, slice the brisket against the grain into 1/4"-thick pieces. Fluff the couscous with a fork and finish it with parsley. Add salt and pepper to taste. Serve the brisket right away with the sauce and couscous.