Moroccan Vegetable Stew and couscous

Source: Mommy Logan

• 6 cups water
• 2 cups carrot sticks, 1 1/2"
• 2 cups sweet potato, peeled, 1 1/2"
• 2 cups onion, 1 1/2" chunks
• 2 cups turnip, 1 1/2" chunks, peeled
• 2 cups cabbage, shredded
• 15 oz garbanzos beans, rinsed and drained
• 1 cup celery, chopped
• 1 tsp cumin, ground
• 1 tsp turmeric
• 1 tsp salt
• 3 tbs parsley, dried
• 2 cups couscous, dried
• 4 -5 cups vegetable broth

Stew:

Combine all except last two ingredients. Cook in slow cooker on high for 6 or more hours.

Couscous:
Pour broth over couscous, sit for 5 minutes then fluff with a fork.

Serve hot stew over couscous.