Algerian Couscous

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 eggplant
• 3 tablespoons olive oil
• 2 onions, chopped
• 1 carrot, peeled and chopped
• 1 green bell pepper, seeded and chopped
• 1 red pepper, seeded and chopped
• 1 lb chicken thigh (4 ea)
• 1 lb lamb, cut into 2-inch cubes
• salt
• fresh ground black pepper
• 4 tomatoes, seeded and chopped
• 7 ounces green beans or 7 ounces peas
• 9 ounces artichoke hearts
• 15 ounces chickpeas, cooked and drained (canned are fine)
• 3 tablespoons unsalted butter
• 3 shallots, cnopped
• 3 cups chicken stock
• salt
• fresh ground black pepper
• 1 1/2 cups couscous

Recipe

• 1 slice eggplant crosswise, sprinkle with a little salt, toss in a colander, and let drain for 20 minutes; rinse and pat dry.
• 2 heat oil in a dutch oven, over medium-low heat; add onions, carrot, peppers, eggplant, chicken, and lamb.
• 3 cover with water, bring to a boil, season with salt and pepper, cover, reduce heat and let simmer 45 minutes.
• 4 add tomatoes and green beans, cover, and simmer 30 minutes.
• 5 meanwhile, prepare the couscous: melt butter in a sauce pan over medium-low heat; cook the shallots until translucent, about 3 minutes.
• 6 add stock, season with 1/2 teaspoon each salt and pepper and bring to a boil.
• 7 stir in couscous, being careful that no clumps form, cover, remove from heat and let sit 10 minutes.
• 8 add artichokes and chickpeas to the stew snd heat through.
• 9 to serve: pile couscous in the center of a serving platter in a cone shape; spoon stew around couscous.