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Ingredients

• 6 med leeks, 4" of green left on
• 1 Tbsp. white vinegar
• 3 quart defatted chicken broth
•     (or possibly vegetable broth)
• 2 Tbsp. extra virgin olive oil
• 6 lrg fresh cilantro sprigs rinsed, with
•     roots and stems crushed
• 8 x garlic cloves lightly bruised,
•     and peeled
• 3 x cinnamon sticks - (each 3" long)
• 2 tsp grnd cumin
• 2 tsp curry pwdr
• 1/4 tsp crumbled saffron threads
• 1 tsp coarse salt
• 2 med zucchini ends trimmed
• 6 med carrots peeled, halved
•     lengthwise and cut into 2" lengths
• 3 x Idaho potatoes peeled, quartered
• 8 ounce small white turnips peeled, quartered
• 3 sm yellow onions peeled, halved
• 3 lrg ripe tomatoes cored, quartered
• 1 c. chickpeas rinsed
• 1 c. pitted prunes halved
• 1/2 c. golden brown raisins
• 4 Tbsp. minced cilantro or possibly parsley
• 8 c. cooked couscous - (2 2/3 c. dry) (optional), warm

Description

Wash Leek Roots Well And Trim, Leaving 1/4 Inch Of Roots On The Bottom Of The Bulbs. Cut A 3-inch-long X Through The Green Of Each Leek. Place The Leeks In A Bowl And Cover With…

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