md Carrots; peeled, halved] lengthwise, and cut into 2 inch lenghts
3
Russet potatoes; peeled and cut into quarters
1/2 lb
Turnips, small, white; peeled and quartered
3 sm
Yellow onions; peeled and halved
2 md
Zucchinis;ends trimmed
3 lg
Tomatoes, ripe; cored and quartered
1 cn
Garbanzo beans (16 oz); rinsed and drained
1 c
Pitted prunes; halved
1/2 c
Golden raisins
3 tb
Cilantro leaves; chopped
8 c
Couscous; cooked
Instructions
1.
Trim roots off leeks. Cut a 2-inch "X" through the white bulb and a 3-inch "X" through the green ends. Place leeks in a bowl and cover with water and 1 T vinegar. Soak for 30 minutes to remove any sand. Drain and rinse under running water. Reserve.
2.
While the leeks are soaking, prepare the seasoned broth. Place broth, olive oil, cilantro sprigs, garlic, cinnamon sticks, cumin, curry powder, saffron and salt in a very large, heavy pot. Bring to a boil, reduce heat and simmer for 30 minutes.
3.
Place reserved leeks, carrots, potatoes, turnips and onions into the broth. Bring to a boil, reduce heat and simmer for 30 minutes.
4.
Using a potato peeler, peel zucchini lengthwise at intervals to make 3 or 4 stripes in the skin. Cut zucchii into 1 1/2-inch lengths.
5.
Add zucchini, tomatoes, garbanzos, prunes and raisins. Stir gently so that vegetables don't break up. Cook for 30 minutes.
6.
Just before serving, gently heat vegetables and broth through. Stir in 3 TBS of the chopped cilantro. Spoon cooked couscous into shallow bowls and top with vegetables and broth. Garnish with the remaining tablespoon of chopped cilantro. Serve hot.
