Oxtail and Pumpkin Couscous

May 12, 2023May 12, 20230 14
Oxtail and Pumpkin Couscous - A hearty and flavorful Moroccan stew
in Stew

Prep

30 min

Cook

4 hours

Ready In

4 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 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
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
salt and pepper
1 1/2 quarts chicken stock or 1 1/2 quarts water
3 carrots , peeled and cut into 3 inch lengths
1 1/2 lbs pumpkin , peeled , seeded and cut into 2 inch cubes
2 tablespoons light brown sugar
1/2 cup raisins
1 can chickpeas , drained
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
6 -8 cups cooked couscous

Nutrision Information

Servings Per Recipe
6-8
Calories
700
Sugar
24g
Fat
33g
Oxtail and Pumpkin Couscous is a hearty and flavorful Moroccan stew that is often served during the winter months. It is a popular dish in North African and Middle Eastern cuisines, and is often made with a variety of spices, vegetables, and legumes. The oxtail is cooked for a long period of time to melt the fat and connective tissue, resulting in a tender and flavorful meat. The combination of pumpkin, chickpeas, and raisins give this dish a sweetness that balances out the rich and savory taste of the oxtail. This dish is perfect for a cozy night in or for hosting a dinner party.

Instructions

1.Heat the oil and butter in a large Dutch oven over medium heat. Add the oxtails and brown on all sides for about 10 minutes.
2.Add the onions, garlic, ginger, turmeric, and red pepper flakes to the pot. Season with salt and pepper and cook until the onions are soft and translucent, stirring occasionally for around 10 minutes.
3.Add the chicken stock or water to the pot and stir well. Bring to a simmer and cook for 2-3 hours until the meat is tender and falls off the bone.
4.Add the carrots, pumpkin, brown sugar, raisins, and chickpeas to the pot, stirring well to combine. Simmer for another hour until the vegetables are soft and the flavors have melded together.
5.Season with salt and pepper to taste. Serve hot over cooked couscous, garnished with chopped cilantro and parsley.

PROS

Oxtail and Pumpkin Couscous is a hearty and flavorful Moroccan stew that is perfect for colder weather.
It is an easy-to-make one-pot meal that can feed a crowd and is perfect for leftovers.
The combination of pumpkin, chickpeas, and raisins give this dish a sweetness that balances the richness of the oxtail.

CONS

Oxtail takes a long time to cook and requires planning ahead.
The quality of the oxtail can also vary greatly, as it is a tough meat that is high in fat and connective tissue.
It is a high-calorie dish that should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Oxtail is a good source of protein and iron, and contains collagen which can promote joint health. Pumpkin is a low-calorie vegetable that is high in fiber and antioxidants, and can contribute to healthy digestion. Chickpeas are a good source of dietary fiber and protein, and can aid in maintaining stable blood sugar levels. Raisins contain high levels of antioxidants and can boost iron levels.

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