Moroccan Vegetable Stew with Couscous

Yield: 6 servings

Ingredients

Stew

• 6 cups water
• 1/4 cup olive oil
• 2 cups 1 1/2 inch carrot chunks
• 2 cups 1 1/2 inch peeled sweet potato
• 2 cups 1 1/2 inch onion chunks
• 2 cups peeled 1 1/2 inch turnip chunks
• 2 cups shredded green or white cabbage
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 cup chopped celery
• 2 cinnamon sticks
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 3 tablespoons dried parsley

Couscous

• 2 cups dried couscous
• 4 to 5 cups boiling vegetable broth

Instructions

1. Stew: Combine all the stew ingredients in a slow cooker and cook on HIGH for 6 or more hours.
2. Adjust seasonings.
3. Couscous: Pour the boiling broth over couscous in a medium bowl and allow to sit for 5 minutes before fluffing with a fork.
4. Serve stew hot over couscous.

Nutrition

Per serving: 509 calories, 12 grams fat, 88 grams carbohydrate, 15 grams protein, 1,290 milligrams sodium, 125 milligrams calcium, 12 grams fiber