Recipe: Autumn Harvest Couscous

AUTUMN HARVEST COUSCOUS

6 medium leeks with 4 inches of greens left on
water
1 tbsp white vinegar
FOR THE SEASONED BROTH:
12 cup vegetable broth
4 tbsp olive oil
8 large cilantro sprigs, washed, roots and stems bruised
9 garlic cloves, peeled and lightly bruised
3 cinnamon sticks, each 3-inches long
2 tsp cumin
2 tsp curry powder
1/4 tsp saffron threads, crumbled
1 tsp coarse salt
FOR THE VEGETABLES:
6 medium carrots, peeled, halved lengthwise, and cut into 2-inch lengths
3 russet potatoes, peeled and cut into quarters
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 (16 oz) can garbanzo beans, rinsed and drained
1 cup pitted prunes; halved
1/2 cup golden raisins
4 tbsp chopped cilantro leaves, divided use
8 cups cooked couscous (to serve)

TO PREPARE THE LEEKS:
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 tbsp vinegar. Soak for 30 minutes to remove any sand. Drain and rinse under running water. Reserve.

TO PREPARE THE SEASONED BROTH:
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.

TO PREPARE THE VEGETABLES:
Place reserved leeks, carrots, potatoes, turnips and onions into the broth. Bring to a boil, reduce heat and simmer for 30 minutes.

Using a potato peeler, peel zucchini lengthwise at intervals to make 3 or 4 stripes in the skin. Cut zucchini into 1 1/2-inch lengths.

Add zucchini, tomatoes, garbanzos, prunes and raisins. Stir gently so that vegetables don't break up. Cook for 30 minutes.

TO SERVE:
Just before serving, gently heat vegetables and broth through. Stir in 3 tbsp 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.