Recipe for Autumn Harvest Couscous


6 medium leeks with 4 inches of greens left; on
1 tablespoon white vinegar
12 cup vegetable broth
4 tablespoon olive oil
8 large cilantro sprigs; washed, roots and stems b
9 garlic cloves; peeled and lightly bruise
3 cinnamon sticks; each 3 long
2 teaspoon cumin
2 teaspoon curry powder
1/4 teaspoon saffron threads; crumbled
1 teaspoon coarse salt
6 medium carrots; peeled, halved] lengthwis
3 russet potatoes; peeled and cut into quart
1/2 lb turnips, small, white; peeled and quartered
3 small yellow onions; peeled and halved
2 medium zucchinis; ends trimmed
3 large tomatoes, ripe; cored and quartered
1 can garbanzo beans (16 oz); rinsed and drained
1 cup pitted prunes; halved
1/2 cup golden raisins
3 tablespoon cilantro leaves; chopped
8 cup couscous; cooked


1. Trim roots off leeks. Cut a 2-inch "X"{ throught he 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 athe seasoned broth. Place broth, olvie oil, cilantro sprigs, garlic, cinnamon sticks, cumin,ciurry 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.

Per serving: 526 cal; 9 g fat; 0 chol

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