Ingredients

6 medium-sized leeks (4 inches of green left on)

1 tablespoon white vinegar

3 quarts defatted chicken broth or vegetable broth

2 tablespoons olive oil

6 large fresh cilantro sprigs, rinsed, with roots and stems crushed

8 cloves of garlic, lightly bruised and peeled

3 cinnamon sticks (each 3 inches long)

2 teaspoons ground cumin

2 teaspoons curry powder

1/4 teaspoon crumbled saffron threads

1 teaspoon coarse salt

2 medium-sized zucchini, ends trimmed

6 medium-sized carrots, peeled, halved lengthwise and cut into 2-inch lengths

3 Idaho potatoes, peeled and cut into quarters

8 ounces small white turnips, peeled and quartered

3 small yellow onions, peeled and halved

3 ripe large tomatoes, cored and quartered

1 cup chickpeas, rinsed

1 cup pitted prunes, halved

1/2 cup golden raisins

4 tablespoons chopped cilantro or parsley

8 cups cooked couscous (2 2/3 cups dried), hot (optional)

Description

I Leave The Roots On The Leeks Until After Cooking, So They Don't Fall Apart. Just Wash And Trim Beforehand.

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