Root Vegetable Couscous

• 3 cloves garlic, minced or smashed
• 1 large parsnip, peeled and cut into 2in chunks
• 1 large sweet potato, peeled and cut into 2in chunks
• 1 large carrot, peeled and cut into 2in chunks
• 2 small yellow onions, quartered
• 2 small beets, peeled and cut into 2in chunks
• 1 bunch broccoli
• 1 (15 1/2 oz can) whole tomatoes, with juices
• 1/3 cup raisins
• 2 cups water
• 1/8 teaspoon dill
• 1/8 teaspoon fennel seeds
• 1/8 teaspoon italian seasoning
• 1 tsp salt
• 1 cup whole wheat couscous
• 2 cups water

1. Put garlic, parsnips, onion, carrots, raisins, spices, salt in a large pot with a tight fitting lid. Add water and bring to a boil over high heat. Cover, reduce heat. Simmer until veggies are soft. Roughly 10 minutes. Add sweet potatoes, beets, broccoli to the pot. Add tomatoes. Simmer the stew covered until the vegetables are tender but not mushy. Roughly 15-20 minutes.
2. Cook Couscous in separate pot. Serve veggies over couscous.

garlic, parsnip, sweet potato, carrot, yellow onions, beets, broccoli, tomatoes, raisins, water, dill, fennel seeds, italian seasoning, salt, whole wheat couscous, water

Taken from www.epicurious.com/recipes/member/views/root-vegetable-couscous-52046021 (may not work)