Heat the olive oil in large saucepan
over medium heat. Add the garlic, onions, cinnamon
, cumin and turmeric
. Saute until fragrant, 2 to 3 minutes. Add the turnips
and saute for 5 minutes. Deglaze
with the chicken stock
. Add the chickpeas
, figs, red bell pepper, squash and zucchini. Stir and let simmer
until tender, about 15 minutes. Discard the garlic and season with salt and pepper.
Put the couscous in a large bowl. Boil 2 1/2 cups water and pour over the couscous. Cover and let sit for 5 minutes. Fluff the couscous with a fork.
Add 1/2 cup couscous to a bowl and ladle on some stew. Garnish with some pistachios and cilantro.
Per serving: Calories: 552;Total Fat: 12 grams; Saturated Fat: 2 grams; Protein: 20 grams; Total carbohydrates: 95 grams; Sugar: 18 grams; Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium:199 milligrams