Algerian Couscous - cooking recipe

Ingredients

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)
Couscous
3 tablespoons unsalted butter
3 shallots, cnopped
3 cups chicken stock
salt
fresh ground black pepper
1 1/2 cups couscous

Preparation

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