In a large wide bottom pan sauté carrots in olive oil, heat until they begin to brown. 
Add the onions until they sauté translucent, then add 2 tsp. seasoning mixture. 
Add yellow pepper, celery tops, parsley, and sauté for an additional 2 minutes. 
Before cutting the bison into 1 inch cubes, rub with salt to act as a tenderizer. 							
In a large ziplock bag mix flour, 1tsp, salt seasoning mixture and cubed bison. 
Shake the bag to coat the bison evenly. 
Remove vegetables from the heat and reserve, in the same pan, add olive oil and begin to brown the bison meat. 
Once the meat is brown, return the vegetables to the pan and add the tomatoes, beef broth, chick peas and salt and pepper to taste. 		
Bring to a full simmer and reduce the heat to medium. 
Add the juice of 1 lemon, 2 Tbsp of unsalted butter and simmer uncovered for 30 minutes. 
While the bison ragout is simmering prepare the cous cous.
Bring 2 cups of chicken broth to a boil with salt olive oil and seasoning mix. 
Add cous cous and bring back to a boil. 
Remove from heat, cover and allow to stand covered for 20 minutes. 
To finish add lemon zest and raisins to the cous cous and fluff with a fork. 
Plate the cous cous and Bison ragout side by side and finish with chopped parsley.