Savory Pumpkin And Oxtail Cous Cous

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Butter
1 1/2 lbs	681g / 24oz	Oxtails
3 lbs	1362g / 48oz	Yellow onions - peeled, and (medium)
		Sliced lengthwise
5		Garlic cloves - minced
2 tablespoons	30ml	Finely-chopped fresh ginger
		= (or 1 tspn dried ginger)
3		Saffron
1/2 teaspoon	2.5ml	Ground turmeric
1 teaspoon	5ml	Cinnamon
1/4 teaspoon	1.3ml	Crushed red pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2		Chicken stock
		= (or water)
3		Carrots - peeled, and
		Cut into 3" lengths
1 1/2 lbs	681g / 24oz	Pumpkin - peeled, seeded,
		And cut into 2" cubes
2 tablespoons	30ml	Light brown sugar
1/2 cup	80g / 2.8oz	Raisins
2 cups	474ml	Cooked chickpeas - drained
		= (or a 15-oz can, drained)
2 tablespoons	30ml	Chopped cilantro
2 tablespoons	30ml	Chopped parsley
6 cups	1422ml	Hot cooked couscous - (to 8)

Recipe Instructions

In a large Dutch oven or cous-cousiere, heat the oil and butter over medium-high heat. Add the oxtails and brown on all sides, about 6 minutes. Add onions and cook until slightly softened, about 2 minutes. Add the garlic, ginger, saffron, turmeric, cinnamon, red pepper, and salt and pepper, and cook until aromatic, about 3 minutes.

Add the chicken stock and bring the mixture to a boil over high heat. Lower the heat to a simmer, cover, and cook for 2 hours and 30 minutes, or until oxtails are tender but not falling apart.

Add the carrots and continue to cook uncovered over medium-low heat for 20 minutes. Add the pumpkin, sugar, and raisins, and continue to cook uncovered, until pumpkin and oxtails are tender, about 15 minutes. Add the chickpeas, cilantro, and parsley and cook an additional 10 minutes, until flavors come together. Taste and adjust seasonings, serve over hot couscous.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A36) - from the - TV FOOD NETWORK

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