Winter Vegetable Stew over Couscous

Ingredients

• 1  bay leaf 
• 0.5 teaspoon pepper black freshly ground
• 4 cups butternut squash cubed peeled (1-inch) ()
• 15.5 ounce chickpeas rinsed drained canned (garbanzo beans)
• 1.5 cups carrots ()
• 0.5 cup cilantro leaves chopped
• 3 cups couscous uncooked
• 2 tablespoons olive oil extravirgin
• 6 ounces feta cheese crumbled
• 4  garlic cloves 
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 0.8 teaspoon ground pepper red
• 2 cups leek thinly sliced
• 2 tablespoons juice of lemon fresh
• 4 cups onion vertically sliced
• 1 Dash saffron threads 
• 2.5 teaspoons salt divided
• 12 ounces swiss chard chopped
• 3 cups turnips cubed peeled (1-inch) ( 1 pound)

Equipment

• bowl
• sauce pan
• dutch oven

Directions

1. Combine 10 cups water, onion, and the next 4 ingredients (10 cups water through bay leaf) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
2. Remove 2 cups cooking liquid; set aside.
3. Add squash and next 6 ingredients (squash through chickpeas) to onion mixture. Simmer 25 minutes or until squash is tender. Stir in chard, cilantro, 2 teaspoons salt, and black pepper; cook 5 minutes or until chard wilts. Stir in juice. Discard bay leaf.
4. Place couscous in a large bowl.
5. Combine reserved cooking liquid and remaining 1 1/2 cups water in a small saucepan; bring to a boil. Stir in remaining 1/2 teaspoon salt and oil.
6. Pour water mixture over couscous; stir well to combine. Cover and let stand 20 minutes or until liquid is absorbed. Fluff with a fork.
7. Serve vegetable mixture over couscous. Top with crumbled cheese.