Boil big chunks of meat with bones in salted water until done. (3 lbs.)

Put the cous cous in a deep bowl and pour the meat broth one cup at a time and leave it until it absorbs it all. Stir often, pour more broth until it absorbs it all. Stir often, pour more broth till you feel that the cous cous is done and fluffy; put on 3 T olive oil and mix well. (Half the cous cous or double the sauce and meat.)

The sauce:

3 med size green peppers
3 med size onions
6 med size tomatoes
1 C chick peas (cooked)
3 T olive oil

Cut the onions and saute in olive oil until tender. Add green peppers and saute for 10 minutes. Add quartered tomatoes, salt and pepper to taste. Stir often for 1/2 hour. Add the chick peas and let the mixture boil for 5 minutes. Serve the cous cous with the meat over it and the sauce in a different bowl.

Source: Peggy Ross