Hearty Vegetable Stew

Snowy days ahead. This meal is packed with all the good things you'll  need to plow right through them!

Ingredients:
coconut or avocado oil
1 onion, diced
2 celery stalks, diced
1/2 red pepper, diced
3 garlic cloves, minced and divided
4 carrots, sliced
1 medium sized sweet potato, cubed
1/2 - 1 tsp turmeric
1/4 - 1/2 tsp black pepper
1 tsp dried thyme
1/2 - 1 tsp pink Himalayan salt
1 cup broth (vegetable or chicken)
1/2 cup frozen green peas
1 cup spinach, chopped
1/2 cup Israeli couscous (or quinoa)

Start by cooking the couscous as per package directions, then set aside.

Heat oil in a large skillet then add the onion, celery, red pepper and half the garlic. Cook until the onion is just very lightly golden and add the carrots, sweet potato, turmeric, black pepper, thyme, salt and broth. If your broth is salty enough you won't need to add the extra salt. I used a protein-rich miso broth here.

Cover and cook over medium heat until carrots and sweet potato are tender, about 5-10 minutes.

Add the peas and chopped spinach along with the remaining garlic. Stir in the couscous and serve.

Serves 2 if being served as a main or 4 if used as a side.