Algerian Couscous Recipe

Ingredients for Algerian Couscous

• 1 large eggplant
• Olive Oil
• 1 large onion, chopped
• 1 carrot, chopped
• Green Bell Pepper
• Red Pepper
• Chicken Thigh
• 1 lb lamb shoulder, cut into 1-inch pieces
• 1 teaspoon salt
• Fresh Ground Black Pepper
• 1 (28-ounce) can crushed tomatoes
• 1 cup trimmed green beans
• Artichoke Hearts
• 1 (15-ounce) can chickpeas, drained
• Unsalted Butter
• 1/2 cup chopped shallots
• Chicken Stock
• 2 cups couscous

How to Make Algerian Couscous

1. Slice 1 large eggplant crosswise, sprinkle with 1 teaspoon salt, place in a colander, and let drain for 20 minutes.
2. Rinse eggplant and pat dry.
3. Heat 2 tablespoons olive oil in a Dutch oven over medium-low heat.
4. Add 1 large chopped onion, 1 chopped carrot, 1 chopped bell pepper, the drained eggplant, 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces), and 1 lb lamb shoulder (cut into 1-inch pieces).
5. Cover with 4 cups water, bring to a boil, season with 1 teaspoon salt and 1/2 teaspoon black pepper, cover, reduce heat, and simmer for 45 minutes.
6. Add 1 (28-ounce) can crushed tomatoes and 1 cup trimmed green beans, cover, and simmer for 30 minutes.
7. Meanwhile, prepare the couscous: melt 4 tablespoons butter in a saucepan over medium-low heat.
8. Add 1/2 cup chopped shallots and cook until translucent, about 3 minutes.
9. Add 2 cups chicken broth, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil.
10. Stir in 2 cups couscous, ensuring no clumps form. Cover, remove from heat, and let sit for 10 minutes.
11. Add 1 (14-ounce) can artichoke hearts (drained) and 1 (15-ounce) can chickpeas (drained) to the stew and heat through.
12. To serve: pile couscous in the center of a serving platter in a cone shape.
13. Spoon the stew around the couscous.