Moghrabieh (Lebanese Couscous with Chicken and Lamb)

Ingredients

• 3 Tablespoons Vegetable Oil
• 2 Pounds Bone-In, Skin-On Chicken Breasts
• 1 Pound Lamb Shoulder, cut into 2-inch pieces
• 1 Pound Pearl Onions, peeled
• 4 Stalks Celery, cut into 1-inch pieces
• 2 Carrots, cut into 1-inch pieces
• 1 Yellow Onion, peeled and quartered
• 6 Cups Water
• 2 Hand-Selected Bay Leaves
• 1 4'' Cinnamon Stick
• 1/4 Teaspoon Anise Seed
• 1/2 Teaspoon Ground Caraway
• 1/8 Teaspoon Ground Allspice
• 1 Teaspoon Fine Sea Salt
• 1/2 Teaspoon Fine Ground Black Pepper
• 1/2 Teaspoon Ground Korintje Cinnamon
• 1/2 Teaspoon Ground Cumin
• 3 Tablespoons Olive Oil
• 2 Cups Lebanese Couscous
• 14 Ounces Chickpeas, cooked
• 4 Tablespoons Fresh Cilantro, chopped, for garnish
• Lemon Wedges, for garnish