Oxtailandpumpkincouscous Recipes

ISRAELI COUSCOUS

Israeli Couscous image

Provided by Anne Burrell

Time 22m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt
2 cups Israeli couscous
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1/2 cup sliced almonds, toasted
1 cup chicken stock
1 cup pomegranate seeds
1/2 cup dried apricots, cut into 1/2-inch dice
4 scallions, white and green parts, cut thin on the bias

Steps:

Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook until cooked through, 6 to 7 minutes. Strain from the water and reserve.
Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in the oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots, and scallions. Stir to combine and taste to make sure it is delicious.
Serve hot or at room temperature.

HERBY COUSCOUS

Herby Couscous image

Provided by Valerie Bertinelli

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
2 cups pearl couscous
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh dill fronds
1 tablespoon lemon zest and 1/4 cup fresh lemon juice from 1 to 2 lemons

Steps:

In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork.
Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine.

OXTAIL SOUP

Oxtail Soup image

A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Vegetable

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs oxtails, split into 1-inch pieces
1 tablespoon butter
1 large onion, peeled and chopped
3 pints beef stock
1 carrot, peeled and cut into thin slices
1 stalk celery, cut into thin slices
1 sprig fresh thyme
2 sprigs fresh parsley
1 bay leaf
1/2 cup chopped tomato (canned is fine)
1 cup red wine (cabernet or merlot)
1 tablespoon Worcestershire sauce
6 peppercorns
salt, to taste

Steps:

Melt butter, add pieces of tail in a large stockpot.
When the meat begins to brown, add onion.
When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
Remove herbs.
Separate meat of the oxtail from the bones; discard bones.
Reheat soup and serve with a little of the meat in each bowl.

OXTAIL AND PUMPKIN COUSCOUS

Oxtail and Pumpkin Couscous image

My MIL's recipe. The oxtail adds such depth to the couscous; it's like gourmet veal stock but half the price. Great Fall recipe for family get-together.

Provided by Izzy Knight

Categories Meat

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 18

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 (15 ounce) can chickpeas, drained
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
6 -8 cups cooked 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.

Nutrition Facts : Calories 1025, Fat 13.6, SaturatedFat 4.2, Cholesterol 17.4, Sodium 628.5, Carbohydrate 190.7, Fiber 14.8, Sugar 20.8, Protein 34.4

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