Add olive oil to a large pot, over medium low heat. Add diced onion and a teaspoon of salt. Stir and let it cook out slowly for about 10 – 12 minutes until it soft and translucent. 

Add garlic and cook an additional 2 - 3 minutes, until soft and fragrant.

Add remaining salt and pepper, stir to combine.

Add carrot and sweet potato, cook for a few minutes then add rutabaga.

When vegetables have started to soften slightly, add stock, bay leaves and turmeric. Simmer for approximately 20 minutes, until vegetables are soft, then add chickpeas and couscous.

Cook for an additional 6 – 8 minutes or until couscous is soft and chewy. Sprinkle with fresh herbs for garnish and serve.