2½ pounds second-cut brisket
3-4 chicken breasts, bone in, skin on
salt and pepper
2 medium onions, diced
¾ cup chicken broth (I like Imagine’s pareve No-Chicken Broth)
¼ cup tomato paste
2 tablespoons lemon juice
2 teaspoons cayenne pepper
1 teaspoon ground cumin
1½ teaspoons smoked paprika
4 garlic cloves, crushed
1½ cups Israeli couscous, prepared according to package directions
10 ounces mixed greens or chopped romaine lettuce
1 small red onion, diced
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons honey
2 garlic cloves
1 teaspoon salt
½ teaspoon pepper
½ teaspoon Italian seasoning

  1. Preheat oven to 275°F.
  2. Place brisket and chicken tops in separate baking pans and sprinkle with salt and pepper. Top with onions.
  3. In a small bowl, whisk together chicken broth, tomato paste, lemon juice, cayenne pepper, cumin, smoked paprika, and garlic. Pour over meat and chicken.
  4. Cover and bake chicken for 2½ hours. Bake meat for 4 to 5 hours.
  5. When cool enough to handle, shred meat and chicken with a fork, pulling the strands slowly. The slow-cooking process helps make it easy.
  6. In a separate bowl, combine couscous, mixed greens, and red onion.
  7. Prepare the dressing: Combine olive oil, lemon juice, honey, garlic, salt, pepper, and Italian seasoning. Toss with salad.
  8. To plate, place couscous salad on bottom, then shredded chicken and beef over it.


Yield: 8 servings


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