Turkey and Vegetable Moroccan Stew

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 cup onion chopped
• 1 cup leek cleaned and trimmed, cut into 1/2-inch slices
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 1 clove garlic minced
• 1 cayenne pepper diced
• 4 2/3 cups vegetable stock
• 2 cups butternut squash peeled, cut into 1-inch cubes
• 1 cup carrot cut into long strips
• 3/4 cup yukon gold potato peeled and cut into 1-inch cubes
• 2 rutabaga or turnip, peeled and each cut into 8 wedges
• 4 mushrooms baby bella
• 1 1/2 teaspoons tomato paste
• 3/4 teaspoon salt
• 15 1/2 ounces chickpeas 1 can, garbanzo beans, drained
• 2 cups turkey leftover
• 1 1/2 teaspoons honey
• 1 1/3 cups couscous uncooked
• lemon wedges optional
• greek yogurt for garnish, optional

Nutrition

• Calories : 410 calories
• Carbohydrate : 71 grams
• Cholesterol : 25 milligrams
• Fat : 7 grams
• Fiber : 13 grams
• Protein : 18 grams
• SaturatedFat : 1.5 grams
• Sodium : 1160 milligrams
• Sugar : 15 grams