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