Oxtail and Pumpkin Couscous
Discover the rich, comforting flavors of Oxtail and Pumpkin Couscous, a hearty dish that melds tender, slow-cooked oxtail with sweet, velvety pumpkin, all served atop a bed of buttery couscous. This recipe combines warm spices like cumin and coriander with the deep richness of a tomato-based broth, simmered to perfection for melt-in-your-mouth meat and perfectly cooked pumpkin. With its combination of bold aromatics, soft textures, and rustic elegance, this dish is a show-stopping centerpiece for cozy family dinners or special occasions. Garnish with fresh parsley for a pop of color and serve warm for a wholesome, crowd-pleasing meal that’s as delicious as it is satisfying. Perfect for lovers of slow-cooked comfort food and savory couscous recipes, this one-pot wonder is sure to impress!
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Recipe Information
Ingredients
- 2 lbs oxtail pieces
- 3 tbsp olive oil
- 1.5 tsp salt
- 1 tsp black pepper
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup canned diced tomatoes
- 4 cups beef stock
- 4 fresh thyme sprigs
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 cups pumpkin, peeled and diced into 1-inch cubes
- 2 cups couscous
- 2.5 cups hot water
- 2 tbsp butter
- 2 tbsp parsley, chopped (optional, for garnish)
Instructions
Season the oxtail pieces generously with salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Working in batches if necessary, sear the oxtail pieces on all sides until browned. Remove the oxtail and set aside.
Add the remaining 1 tablespoon of olive oil to the pot and reduce heat to medium. Add the diced onion and cook for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste and cook for 1-2 minutes to slightly caramelize it.
Stir in the diced tomatoes, beef stock, thyme sprigs, cumin, and coriander. Bring the mixture to a simmer.
Return the oxtail to the pot, ensuring the pieces are mostly submerged in the liquid.
Cover the pot with a lid, reduce the heat to low, and simmer gently for 2 hours, or until the oxtail is tender and the meat is falling off the bone. Stir occasionally during cooking.
After the oxtail has cooked for 1.5 hours, stir in the diced pumpkin. Cover and continue simmering for the remaining 30 minutes, until the pumpkin is tender but still holds its shape.
While the oxtail and pumpkin are finishing, prepare the couscous. Place the couscous in a large heatproof bowl and season lightly with salt.
Bring the hot water to a boil, then pour it over the couscous. Cover the bowl with a lid or plate and let it sit for 5 minutes.
Fluff the couscous with a fork, and stir in the butter until melted and evenly distributed.
Serve the oxtail and pumpkin mixture over a bed of couscous, and garnish with chopped parsley if desired.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.0 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1251 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
