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

For couscous:
2 cups dried couscous
4-5 cups boiling vegetable broth

1. Prepare stew: Combine all stew ingredients in slow cooker and cook
on high 6 or more hours. Adjust seasonings.

2. Prepare couscous: Pour boiling broth over couscous in medium bowl
and let sit 5 minutes before fluffing with fork.

3. Serve stew hot over couscous.

Yield: 6 servings

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