Lebanese Couscous

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1 cup dried chickpeas (7 ounces), soaked overnight

5 tablespoons extra-virgin olive oil

4 tablespoons unsalted butter

One 4-pound chicken

Two 1-pound lamb shanks

1 1/2 pounds pearl onions, peeled

3 small cinnamon sticks

3 bay leaves

Kosher salt

1 pound maghrabiyeh couscous

Boiling water

2 teaspoons cinnamon

2 teaspoons cumin

1/3 cup plus 2 tablespoons minced cilantro

Lemon wedges and toasted pita triangles, for serving

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