Algerian Couscous Recipe

• 1 can cooked chickpeas, drain
• 3/4 x To 1 pound pkg couscous
• 2 lrg Onions minced
• 1 x Carrot sliced
• 1 x green bell pepper, sliced
• 1 x Eggplant,sliced, salted & Rinsed
• 1 lb Lamb, cut in 2 inch cubes
• 1 x Chicken cut up in 8 parts
• 3 Tbsp. Oil
• 1 x Pimento
• 4 x Tomatoes, seeded, minced
• 2 tsp Paprika Salt
• 7 ounce Fresh string beans or possibly peas
• 9 ounce Can artichoke bottoms Liquid removed Cayenne pepper
• 4 ounce Butter

1. Place couscous in shallow pan with 4 c. water.
2. Swirl and pour off water immediately in a sieve.Rub couscous well between hands and drop back into pan, making sure couscous is lump free.
3. Let this dry while preparing remainders.
4. Fry onions garlic, pepper, carrot and eggplant with chicken and lamb in oil.
5. Then add in chickpeas (if using dry ones) and sufficient water to cover.
6. Add in pimento and salt and pepper to taste, bring to a boil and fasten colander over kettle to fit snugly.
7. Spoon couscous into colander and let steam for 45 min.
8. then dump couscous back into pan to let dry again.Add in tomatoes, beans or possibly peas and cook another 1/2 hour.
9. Now attach colander and let couscous steam another 15 min.
10. Add in artichoke, canned chickpeas to the stew.
11. Cook a few min longer.Add in some butter to the couscous and place couscous shaped into a cone on a serving platter.
12. Surround by meat and vegetables.
13. Note: this is only one version of many different types of couscous preparation.
14. It is thought which the name of this grain comes from the soft rumbling noise which the couscous makes in a steamer.
15. There is a special couscous pot but a colander can suffice.

couscous, onions, carrot, green bell pepper, eggplant, chicken, oil, pimento, tomatoes, paprika, fresh string beans, artichoke bottoms, butter

Taken from cookeatshare.com/recipes/algerian-couscous-63156 (may not work)