Moroccan Vegetable Stew with Couscous

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

To make the stew: Combine all the stew ingredients in a crock pot and cook on HIGH for 6 or more hours. Adjust seasonings.

To make the couscous: Pour the boiling broth over couscous in a medium bowl and allow to sit for 5 minutes before fluffing with a fork.

Serve stew hot over couscous.

Makes 6 servings.

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