Algerian Couscous

• 1 can chickpeas cooked, drained
• 1 pound couscous
• 2 onions large, chopped
• 1 carrot sliced
• 1 red bell pepper sliced
• 1 eggplant sliced, salted and rinsed
• 1 pound lamb cut in 2 inch cubes
• 1 inch chicken cut up 8 parts
• 3 teaspoons olive oil
• 1 pimentos
• 4 tomatoes seeded and chopped
• 2 teaspoons paprika
• salt
• 7 ounces fresh peas
• 9 ounces artichoke hearts drained
• cayenne pepper
• 4 ounces butter

1. Fry onions garlic, pepper, carrot and eggplant with chicken and lamb in oil.
2. Add chickpeas and enough water to cover.
3. Add pimento and salt and pepper to taste. Let simmer for 1/2 hour.
4. Meanwhile, cook couscous according to package instructions, then set aside.
5. Add tomatoes and peas to meat mixture and cook another 1/2 hour.
6. Add artichoke and canned chickpeas to the stew. Cook a few minutes longer.
7. Add some butter to the couscous and place couscous shaped into a cone on a serving platter. Surround with the meat and vegetables.

chickpeas cooked, couscous, onions, carrot, red bell pepper, eggplant, lamb, chicken, olive oil, pimentos, tomatoes, paprika, salt, fresh peas, cayenne pepper, butter

Taken from www.yummly.com/recipe/Algerian-Couscous-1643888 (may not work)