Autumn harvest couscous
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 9 | Garlic cloves; peeled and lightly bruised | |
| 3 | 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 |
| 3 | 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 |
Directions
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