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!

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:150 mins

Total Time:175 mins

Servings: 6

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)

Directions

Step 1

Season the oxtail pieces generously with salt and black pepper on all sides.

Step 2

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

Working in batches if necessary, sear the oxtail pieces on all sides until browned. Remove the oxtail and set aside.

Step 4

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.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

Add the tomato paste and cook for 1-2 minutes to slightly caramelize it.

Step 7

Stir in the diced tomatoes, beef stock, thyme sprigs, cumin, and coriander. Bring the mixture to a simmer.

Step 8

Return the oxtail to the pot, ensuring the pieces are mostly submerged in the liquid.

Step 9

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.

Step 10

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.

Step 11

While the oxtail and pumpkin are finishing, prepare the couscous. Place the couscous in a large heatproof bowl and season lightly with salt.

Step 12

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.

Step 13

Fluff the couscous with a fork, and stir in the butter until melted and evenly distributed.

Step 14

Serve the oxtail and pumpkin mixture over a bed of couscous, and garnish with chopped parsley if desired.

Nutrition Facts

Serving size	3918.6 grams (3918.6g)

Amount per serving	% Daily Value*
Calories	3406

Total Fat 219.00g	281%
Saturated Fat 89.30g	447%
Polyunsaturated Fat 3.10g
Cholesterol 1350mg	450%
Sodium 5220mg	227%
Total Carbohydrate 152.60g	55%
Dietary Fiber 17.90g	64%
Total Sugars 35.80g
Protein 202.10g	404%

Vitamin D 5IU	23%
Calcium 596mg	46%
Iron 38mg	212%
Potassium 6102mg	130%

*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.

Source of Calories

Fat: 58.1%

Protein: 23.8%

Carbs: 18.0%