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Ingredients

• 6 med Leeks with 4 inches of greens left on
• 1 Tbsp. White vinegar
• 12 c. Vegetable broth
• 4 Tbsp. Extra virgin olive oil
• 8 lrg Cilantro sprigs, washed,
• 6 x -roots and stems bruised
• 9 x Garlic cloves, peeled and lightly bruised
• 3 x Cinnamon sticks, each 3 " long
• 2 tsp Cumin
• 2 tsp Curry pwdr
• 1/4 tsp Saffron threads, crumbled
• 1 tsp Coarse salt
• 6 med Carrots, peeled, halved] lengthwise, and cut into 2" lengths
• 3 x Russet potatoes, peeled and cut into quarters
• 1/2 lb Turnips, small, white, peeled and quartered
• 3 sm Yellow onions, peeled and halved
• 2 med Zucchinis,ends trimmed
• 3 lrg Tomatoes, ripe, cored and quartered
• 1 can Garbanzo beans (16 ounce), rinsed and liquid removed
• 1 c. Pitted prunes, halved
• 1/2 c. Golden brown raisins
• 3 Tbsp. Cilantro leaves, minced
• 8 c. Couscous, cooked

Description

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 Tablespoons Vinegar.Soak…

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