In a large skillet, brown the meat, half at a time, in the oil. Season with salt and pepper. Place in a slow cooker.
In the same skillet, soften the onions and garlic. Add the spices and cook for 1 minute, stirring constantly. Deglaze with the tea. Add the remaining ingredients. Bring to a boil and pour over the meat.
Cover and cook for about 4 hours on low temperature or until the meat is fork tender. Serve over couscous.
Ras-el-hanout is a North African spice blend that can contain a variety of spices according to different recipes. You can substitute with a mixture of equal parts coriander, peppercorn, caraway, cinnamon, cardamom, and paprika.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.