Slow-Cooker Leftover Turkey, Lemon, and Couscous Soup Recipe

Place turkey wings and meat in the bowl of a slow cooker. Heat oil in a Dutch oven over medium heat. Add carrot, celery and onion and saute, stirring often, until vegetables start to soften, about 5 minutes. Add garlic and continue cooking, stirring, until fragrant, about 1 minute longer. Transfer vegetables to slow cooker along with bay leaves, thyme, poultry seasoning, lemon, Worcestershire sauce, stock, and wine. Season with salt and pepper, cover and cook on low setting for 6 1/2 hours. Remove turkey and pull meat from bones. Discard skin and bones and return meat to the slow cooker. Add couscous and continue cooking until couscous is tender, 1 to 1 1/2 hours longer. Discard bay leaves, thyme sprigs and lemon half. Taste and adjust seasonings, if needed. Ladle into bowls, garnish with herbs and serve.