Ingredients

Makes 6 to 8 servings

　　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)

　　

Step 1

1. 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 water. Add the vinegar and let soak for 30 minutes to remove any sand. Drain and rinse under cold running water. Set aside.

　　

Step 2

2. While the leeks are soaking, prepare the seasoned broth: Combine the broth, oil, cilantro sprigs, garlic, cinnamon sticks, cumin, curry powder, saffron, and salt in a very large heavy pot. Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes.

　　

Step 3

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

　　

Step 4

4. Place the reserved leeks, the carrots, potatoes, turnips, and onions in the broth. Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes.

　　

Step 5

5. Add the reserved zucchini, tomatoes, chickpeas, prunes, and raisins. Stir gently so that the vegetables don't break up. Simmer 30 minutes longer.

　　

Step 6

6. Just before serving, remove the leeks carefully and trim off the roots close to the bottom of each white bulb. Gently heat the vegetables and broth through. Stir in 3 tablespoons chopped cilantro.

　　

Step 7

7. Spoon cooked couscous into each bowl, if desired. Top with the vegetables and broth. Garnish with the remaining tablespoon chopped cilantro.

　　

Nutrition Per Serving

Per serving (based on 8

　　without couscous): 326 calories

　　64g carbohydrates

　　9g protein

　　5g fat

　　no cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.