Recipe for Autumn Harvest Couscous 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
6 med Leeks with 4 inches of greens left on
1 tbl White vinegar
12 cup Vegetable broth
4 tbl 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 powder
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 oz), rinsed and drained
1 cup Pitted prunes, halved
1/2 cup Golden raisins
3 tbl Cilantro leaves, chopped
Instructions:
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 dont 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.

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