Oxtail and Pumpkin Couscous Recipe

Name: Oxtail and Pumpkin Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs oxtails (approx 1 oxtail); 2 tablespoons vegetable oil; 2 tablespoons butter; 3 medium onions, sliced lengthwise; 5 cloves garlic, minced; 2 tablespoons finely chopped ginger; ½ teaspoon turmeric; ¼ teaspoon crushed red pepper flakes; salt and pepper; 1 12 quarts chicken stock or 1 12 quarts water; 3 carrots, peeled and cut into 3 inch lengths; 1 12 lbs pumpkin, peeled,seeded and cut into 2 inch cubes; 2 tablespoons light brown sugar; ½ cup raisins; 1 (15 ounce) can chickpeas, drained; 2 tablespoons chopped cilantro; 2 tablespoons chopped parsley; 6 -8 cups cooked couscous

Servings: persons

1 12 lbs oxtails (approx 1 oxtail)
2 tablespoons vegetable oil
2 tablespoons butter
3 medium onions, sliced lengthwise
5 cloves garlic, minced
2 tablespoons finely chopped ginger
½ teaspoon turmeric
¼ teaspoon crushed red pepper flakes
salt and pepper
1 12 quarts chicken stock or 1 12 quarts water
3 carrots, peeled and cut into 3 inch lengths
1 12 lbs pumpkin, peeled,seeded and cut into 2 inch cubes
2 tablespoons light brown sugar
½ cup raisins
1 (15 ounce) can chickpeas, drained
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
6 -8 cups cooked couscous

1
In a large dutch oven heat the oil and butter over medium-high heat.
2
Add the oxtails and brown on all sides, about 6 minutes.
3
(don't fuss them around, leave'em be!)
4
Add onions and cook until slightly softened, about 2 minutes.
5
Add the garlic, ginger, turmeric, cinnamon and red pepper, and cook until aromatic, about 3 minutes.
6
Add the chicken stock and bring the mixture to a boil over high heat.
7
Lower the heat to a simmer, cover, and cook for 2 hours and 30 minutes, or until oxtails are tender but not falling apart.
8
Add the carrots and continue to cook uncovered over medium-low heat for 20 minutes.
9
Add the pumpkin, sugar and raisins, and continue to cook uncovered, until pumpkin and oxtails are tender, about 15 minutes.
10
Add the chickpeas, cilantro and parsley and cook an additional 10 minutes, until flavors come together.
11
Taste and adjust seasoning, serve over hot cous cous.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 12 lbs oxtails (approx 1 oxtail), 2 tablespoons vegetable oil, 2 tablespoons butter, 3 medium onions, sliced lengthwise, and more.

Yes, Oxtail and Pumpkin Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oxtail and Pumpkin Couscous

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