In a large stew pot that has a tight fitting lid, brown the meat by stirring quickly in hot oil or butter. Reduce heat and sauté the onions and garlic until golden. Add vegetables, stirring for 2 to 3 minutes. Cover with about 2 cups water, put the lid on the pot, and simmer until vegetables are tender and meat is cooked. Mix the dates, raisins, and chickpeas into the dry couscous, and steam. Serve by ladling the stew over couscous on individual plates. Serves 6 to 8.