Recipe - Autumn Harvest Couscous

6 md Leeks with 4 inches of
greens left on
1 tablespoon White vinegar
12 cup Vegetable broth
4 tablespoon Olive oil
8 lg Cilantro sprigs; washed,
6 roots and stems bruised
9 Garlic cloves; peeled and
lightly bruised
3 Cinnamon sticks; each 3 "
long
2 teaspoon Cumin
2 teaspoon Curry powder
One fourth teaspoon Saffron threads; crumbled
1 teaspoon Coarse salt
6 md Carrots; peeled, halved]
lengthwise, and cut into
2" lengths
3 Russet potatoes; peeled and
cut into quarters
One half pound Turnips, small, white;
peeled and quartered
3 small 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 cup Pitted prunes; halved
One half cup Golden raisins
3 tablespoon Cilantro leaves; chopped
8 cup Couscous; cooked

1. Trim roots off leeks. Cut a 2inch "X"{ throught he white bulb and a
3inch "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 1/2inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini