autumn harvest couscous

Categories
Vegetarian
Main dish
Yield
8 servings
MeasureIngredient
6 mediums Leeks with 4 inches of greens left on
1 tablespoon White vinegar
12 cups Vegetable broth
4 tablespoons Olive oil
8 larges Cilantro sprigs; washed, roots and stems bruised
Garlic cloves; peeled and lightly bruised
Cinnamon sticks; each 3 " long
2 teaspoons Cumin
2 teaspoons Curry powder
¼ teaspoon Saffron threads; crumbled
1 teaspoon Coarse salt
6 mediums Carrots; peeled, halved] lengthwise, and cut into 2" lengths
Russet potatoes; peeled and cut into quarters
½ pounds Turnips, small, white; peeled and quartered
3 smalls Yellow onions; peeled and halved
2 mediums Zucchinis;ends trimmed
3 larges Tomatoes, ripe; cored and quartered
1 can Garbanzo beans (16 oz); rinsed and drained
1 cup Pitted prunes; halved
½ cup Golden raisins
3 tablespoons Cilantro leaves; chopped
8 cups 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 1½-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 Parade Magazine, Oct. 24, 1993/MM by DEEANNE

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