Ingredients

2 tablespoons vegetable oil
2 tablespoons butter
1 1/2 pounds oxtails
3 medium yellow onions, peeled and sliced lengthwise
5 cloves garlic, minced
2 tablespoons finely chopped fresh ginger, or 1 teaspoon dried ginger
3 pinches saffron
1/2 teaspoon ground turmeric
1 teaspoon cinnamon
1/4 teaspoon crushed red pepper
Salt
Freshly ground black pepper
1 1/2 quarts chicken stock, or water
3 carrots, peeled and cut into 3-inch lengths

1 1/2 pounds pumpkin, peeled, seeded and cut into 2-inch cubes
2 tablespoons light brown sugar
1/2 cup raisins
2 cups cooked chickpeas, drained, or 1 (15-ounce) can, drained
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
6 to 8 cups hot cooked couscous

Directions

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.