Moroccan Vegetable Stew with Herbed Courscous

2 cups onion, diced
2 t. olive oil
1 T. tomato paste
5 cups vegetable stock, divided
2 cups acorn or delicata squash, peeled, deseeded, and cut into 1-inch pieces
2 cups butternut squash, peeled, deseeded, and cut into 1-inch pieces
1 1/2 cups turnips, peeled, and cut into 1-inch pieces
1 1/2 cups carrot, cut in half lengthwise, and cut into 1-inch pieces
1 1/2 cups celery (including the green tops), cut into 1-inch pieces
1 1/2 T. ground cumin
2 t. paprika
1 t. salt
1/2 t. freshly ground black pepper
2 cups cabbage, cut into 1-inch pieces
1 1/2 cups zucchini, cut in half lengthwise, and cut into 1-inch pieces
1 - 15 oz. can chickpeas, drained and rinsed
1/3 cup freshly chopped Italian parsley
2 cups couscous
1/2 t. salt
2 T. freshly chopped dill


In a large pot, saute the onion in olive oil for 5 minutes or
until soft.

Add the tomato paste, stir well to coat the onions, and saute an
additional minute to release its flavor.

Add 2 cups vegetable stock, acorn squash, butternut, turnips,
carrot, celery, cumin, paprika, salt, and pepper, and stir well
to combine.

Cover, reduce the heat to low, and simmer for 20 minutes.

Add the cabbage, zucchini, and chickpeas, stir well, cover, and
simmer an additional 15 minutes or until the vegetables are
tender.

Add 3 T. chopped parsley, taste, and adjust seasonings as
needed.

Meanwhile, in a large saucepan, place the remaining 3 cups
vegetable stock, and bring to a boil.

Add the couscous and salt, cover, remove from the heat, and set
aside for 5 minutes.

Fluff the couscous with a fork and stir in the remaining chopped
parsley and chopped dill, and fluff lightly to incorporate.

Serve individual servings in bowls and top with a sprinkle of
additional ground cumin, if desired.


Serves 8-10