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Ingredientes
- 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
Direcciones
- 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 for 30 min 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 pwdr, saffron and salt in a very large, heavy pot. Bring to a boil, reduce heat and simmer for 30 min.
- 3. Place reserved leeks, carrots, potatoes, turnips and onions into the broth. Bring to a boil, reduce heat and simmer for 30 min.
- 4. Using a potato peeler, peel zucchini lengthwise at intervals to make 3 or possibly 4 stripes in the skin. Cut zucchii into 1 1/2-inch lengths.
- 5. Add in zucchini, tomatoes, garbanzos, prunes and raisins.Stir gently so which vegetables do not break up.
- Cook for 30 min.
- 6. Just before serving, gently heat vegetables and broth through. Stir in 3 TBS of the minced cilantro.
- Spoon cooked couscous into shallow bowls and top with vegetables and broth. Garnish with the remaining Tbsp. of minced cilantro. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 888g | |
| Recipe makes 8 servings | |
| Calories 521 | |
| Calories from Fat 73 | 14% |
| Total Fat 8.4g | 11% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1938mg | 81% |
| Potassium 1260mg | 36% |
| Total Carbs 101.87g | 27% |
| Dietary Fiber 11.1g | 37% |
| Sugars 23.37g | 16% |
| Protein 13.58g | 22% |
