Recipe - Algerian Couscous

1 Can cooked chickpeas, drain
Three fourths To 1 lb. pkg couscous
2 lg Onions chopped
1 Carrot cut or sliced up
1 Gr bell pepper, cut or sliced up
1 Eggplant, cut or sliced up , salted &
Rinsed
1 pound Lamb, cut in 2 inch cubes
1 Chicken cut up in 8 parts
3 tablespoon Oil
1 Pimento
4 Tomatoes, seeded, chopped
2 teaspoon Papriks
Salt
7 ounce Fresh string beans or peas
9 ounce Can artichoke bottoms
Drained
Cayenne pepper
4 ounce Butter

Place couscous in shallow pan with 4 cups water. 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. Let this dry while preparing
remainders. Fry onions garlic, pepper, carrot and eggplant with chicken and
lamb in oil. Then add chickpeas( if using dried ones ) and enough water to
cover. Add pimento and salt and pepper to taste,Bring to a boil and fasten
colander over kettle to fit snugly. Spoon couscous into colander and let
steam for 45 minutes, then dump couscous back into pan to let dry again.
Add tomatoes, beans or peas and cook another One half hour. Now attach colander
and let couscous steam another 15 minutes. Add artichoke, canned chickpeas
to the stew. Cook a few minutes longer. Add some butter to the couscous
and place couscous shaped into a cone on a serving platter. surround by
meat and vegetables. Note: this is only one version of many different types
of couscous preparation. It is thought that the name of this grain comes
from the soft rumbling noise that the couscous makes in a steamer. There is
a special couscous pot but a colander can suffice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini