Chickpea, Winter Vegetable and Couscous Stew

Ingredients

• 2 1/4 teaspoons olive oil
• 1 cup onions chopped
• 1 cup leeks cleaned and trimmed
• cut into 1/2-inch slices
• 1/2 teaspoon coriander ground
• 1/2 teaspoon caraway seeds crushed
• 18 teaspoon cumin ground
• 18 teaspoon cayenne pepper or to taste
• 2 cloves garlic minced
• 3 3/4 cups vegetable stock divided
• 2 cups butternut squash peeled and cut into 1-inch cubes
• 1 cup carrots cut into 1/2-inch slices
• 1 cup potatoes yukon gold
• peeled and cut into 1-inch cubes
• 1 tablespoon harissa north african hot sauce
• 2 teaspoons tomato paste
• 3/4 teaspoon salt or to taste
• 1 pound turnip about 2 medium
• peeled and each cut into 8 wedges
• 15 1/2 ounces chickpeas (garbanzo beans) 1 can
• drained
• 13 cup parsley leaves freshly chopped
• flat-leaf
• 1 1/4 teaspoons honey
• 1 1/4 cups couscous uncooked
• prefer whole wheat
• 8 each lemon wedges

Instructions

1. Heat oil in a large saucepan over medium-high heat.
2. Stir in onion and leek, saute 5 minutes.
3. Stir in coriander and next 4 ingredients (through garlic), cook 1 to 2 minute, stirring constantly.
4. Pour in 3 cups vegetable stock and the next 8 ingredients (through chickpeas), and bring to a boil.
5. Cover, reduce heat, and simmer 30 minutes.
6. Add parsley leaves and honey.
7. Remove 23 cup hot cooking liquid from squash mixture.
8. Put cooking liquid and remaining 23 cup stock in a medium bowl.
9. Stir in couscous.
10. Cover and let stand for about 5 minutes.
11. Fluff with a fork.
12. Serve warm with fresh lemon wedges.