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Autumn Harvest Couscous

Category: Vegetarian

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

6 medium Leeks with 4 inches of greens left on
1 tbsp White vinegar
12 cup Vegetable broth
4 tbsp Olive oil
8 large Cilantro sprigs, washed,
6 -roots and stems bruised
9 Garlic cloves, peeled and lightly bruised
3 Cinnamon sticks, each 3 " long
2 tsp Cumin
2 tsp Curry powder
1/4 tsp Saffron threads, crumbled
1 tsp Coarse salt
6 medium Carrots, peeled, halved] lengthwise, and cut into 2" 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 can Garbanzo beans (16 oz), rinsed and drained
1 cup Pitted prunes, halved
1/2 cup Golden raisins
3 tbsp Cilantro leaves, chopped
8 cup Couscous, cooked

Instructions:

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

Parade Magazine, Oct. 24, 1993/MM by DEEANNE