1 can cooked chickpeas, drained
1 pound couscous
2 large onions, chopped
1 carrot, sliced
1 red bell pepper, sliced
1 eggplant, sliced, salted and rinsed
1 pound lamb, cut in 2 inch cubes
1 inch chicken, cut up 8 parts
3 teaspoons olive oil
4 tomatoes, seeded and chopped
2 teaspoons Paprika
9 ounces can artichoke hearts, drained
4 ounces Butter
Add chickpeas and enough water to cover.
Meanwhile, cook couscous according to package instructions, then set aside.
Add tomatoes and peas to meat mixture and cook another 1/2 hour.
Add some butter to the couscous and place couscous shaped into a cone on a serving platter. Surround with the meat and vegetables.