Oxtail And Pumpkin Couscous Food

SAVORY PUMPKIN AND OXTAIL COUS COUS

Steps:

• 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.

MOROCCAN STYLE PUMPKIN AND COUSCOUS SALAD

Steps:

• Preheat oven to 200c. Line a baking tray with non-stick baking paper.
• Combine the pumpkin with the oil and spices in a large bowl; season with salt and pepper.
• Place the pumpkin in a single layer on the prepared baking tray and cook in the oven for 30 minutes or until tender and golden brown. Turn occasionally.
• Meanwhile, cook the broad beans in a saucepan of boiling salted water for 5 minutes or until tender. Refresh under cold running water: peel (discard the skins) then set aside.
• Bring the stock to the boil, remove from the heat and add the couscous. Cover and set aside for 5 minutes or until all the liquid is absorbed. Fluff up with a fork.
• In a large bowl, combine the couscous, pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander leaves tossing gently to combine.
• Taste and season. Serve with the yogurt if desired.

OXTAIL AND PUMPKIN COUSCOUS

Steps:

• In a large dutch oven heat the oil and butter over medium-high heat.
• Add the oxtails and brown on all sides, about 6 minutes.
• (don't fuss them around, leave'em be!) Add onions and cook until slightly softened, about 2 minutes.
• Add the garlic, ginger, turmeric, cinnamon and red 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 seasoning, serve over hot cous cous.