Winter Vegetable Stew Over Couscous

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11 1/2 ups water, divided

4 cups vertically sliced onion

2 cups thinly sliced leek

1 1/2 cups (1/2-inch-thick) slices carrot

3 cups (1-inch) cubed peeled turnips (about 1 pound)

1 bay leaf

4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)

1 teaspoon ground cumin

3/4 teaspoon ground red pepper

1/2 teaspoon ground cinnamon

Dash of saffron

4 garlic cloves, mince

1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

6 cups chopped Swiss chard (about 12 ounces)

1/2 cup chopped cilantro

2 1/2 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh lemon juice

3 cups uncooked couscous

2 tablespoons extravirgin olive oil

1 1/2 cups (6 ounces) crumbled goat or feta cheese

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