Turkey and Vegetable Moroccan Stew

INGREDIENTS

2 tsp

extra-virgin olive oil

1 cup

chopped onion

1 cup

cleaned and trimmed leek, cut into 1/2-inch slices

1/2 tsp

ground coriander

1/2 tsp

ground cumin

1/8 tsp

ground ginger

1/8 tsp

ground cinnamon

1/8 tsp

ground red pepper

1 clove

garlic, minced

cayenne pepper, diced

4 2/3 cups

vegetable stock

2 cups

peeled butternut squash, 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

rutabaga or turnip, peeled and each cut into 8 wedges

baby bella mushrooms

1 1/2 tsp

tomato paste

3/4 tsp

salt

1 15 1/2 ounce can

chickpeas (garbanzo beans), drained

2 cups

leftover turkey

1 1/2 tsp

honey

1 1/3 cups

uncooked couscous

Greek Yogurt and lemon wedges for garnish