cous cous and eggplant - recipe
Place the couscous in a shallow pan and fill it up with 4 cups of water. Swirl it around a bit, then pour off the water using a sieve. Gently rub the couscous between your hands as you return it to the pan, to break up any lumps.
Leave it aside to dry.
Now, gently fry the onions, garlic, capsicum, carrot and eggplant with the chicken and lamb in the olive oil. This will be the base for your stew. Add the dried chickpeas into the pan, and place just enough water to cover the chickpeas. Add pimento, paprika, salt and Cayenne pepper to taste. Bring the pan to a boil, and then let it simmer.
Fill a kettle/pot up with some water. Fasten the colander over the kettle/pot. Spoon the couscous into the colander. Put the kettle/pot on the stove, bring it to a boil, and let the couscous steam for 45 minutes.
After that, dump the couscous into the couscous pan again to let it dry.
Add the tomatoes and beans into the other pan, the simmering one, and let it go on simmering for another 30 minutes. You want to make sure that you don't overcook the meat and chickpeas in this pan; the goal is to let the simmering soften up the meat and chickpeas.
After that, you can lower the heat on the stew pan.
Then, do the whole couscous steaming thing again for another 15 minutes.
Add the canned artichoke bottoms to the stew.
Continue letting the stew simmer for another 5-6 minutes.
Add the butter to the couscous and place the couscous on a serving platter.
Surround it with the meat, vegetables and gravy.