Oxtail and Pumpkin Couscous

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.

• Ready In: 4 hrs 20 mins
• Serves: 6

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

Directions

1. In a large dutch oven heat the oil and butter over medium-high heat.
2. Add the oxtails and brown on all sides, about 6 minutes.
3. (don't fuss them around, leave'em be!) Add onions and cook until slightly softened, about 2 minutes.
4. Add the garlic, ginger, turmeric, cinnamon and red pepper, and cook until aromatic, about 3 minutes.
5. Add the chicken stock and bring the mixture to a boil over high heat.
6. Lower the heat to a simmer, cover, and cook for 2 hours and 30 minutes, or until oxtails are tender but not falling apart.
7. Add the carrots and continue to cook uncovered over medium-low heat for 20 minutes.
8. Add the pumpkin, sugar and raisins, and continue to cook uncovered, until pumpkin and oxtails are tender, about 15 minutes.
9. Add the chickpeas, cilantro and parsley and cook an additional 10 minutes, until flavors come together.
10. Taste and adjust seasoning, serve over hot cous cous.