1To prepare meat mixture, place butter and onions in first skillet on med high heat. Cook for about 4 minutes or until onions have softened, then place the rest of the meat mixture ingredients in. Lower heat and cook for 30 minutes covered. Stirring occasionally.
2To prepare couscous, place all the ingredients except couscous in a pot. Let bubble not boil. Cook for entire time meat is cooking. Let the dried fruit plump.
3Turn the heat up to a boil after the 30 min. Once the the liquid reaches a boil, pull from heat. Remove Indian whole peppers. Dump in couscous. Give a quick stir, and put the lid back on as couscous absorbs liquid. *if using large pearl Israeli couscous, do not remove from heat when adding, may need to add more liquid (water or broth) for large pearl.
4Check to make sure, couscous is cooked completely. Add the necessary liquid if not. Then add cheddar and stir completely.
5To serve, scoop couscous on a plate. Smooth out to cover plate, make and indentation in center to add meat mixture. Ladle meat in indentation. Enjoy! Add cayenne pepper to taste.