1. Slice eggplant crosswise, sprinkle with a little salt, toss in a colander, and let drain for 20 minutes; rinse and pat dry. 2. Heat oil in a Dutch oven, over medium-low heat; add onions, carrot, peppers, eggplant, chicken, and lamb. 3. Cover with water, bring to a boil, season with salt and pepper, cover, reduce heat and let simmer 45 minutes. 4. Add tomatoes and green beans, cover, and simmer 30 minutes. 5. Meanwhile, prepare the couscous: melt butter in a sauce pan over medium-low heat; cook the shallots until translucent, about 3 minutes. 6. Add stock, season with 1/2 teaspoon each salt and pepper and bring to a boil. 7. Stir in couscous, being careful that no clumps form, cover, remove from heat and let sit 10 minutes. 8. Add artichokes and chickpeas to the stew snd heat through. 9. To serve: Pile couscous in the center of a serving platter in a cone shape; spoon stew around couscous. ---------------------------------------------------------------------------
Nutrition
Ingredients
