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Рецепт Autumn Harvest Couscous
by Global Cookbook

Autumn Harvest Couscous
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Ингредиенты

  • 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

Инструкции

  1. Trim roots off leeks. Cut a 2-inch "X"( throught he white bulb and a 3-inch "X" through the green ends.
  2. 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.
  3. 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.
  4. Place reserved leeks, carrots, potatoes, turnips and onions into the broth. Bring to a boil, reduce heat and simmer for 30 min.
  5. 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.
  6. Add in zucchini, tomatoes, garbanzos, prunes and raisins.Stir gently so which vegetables do not break up.
  7. Cook for 30 min.
  8. Just before serving, gently heat vegetables and broth through. Stir in 3 TBS of the minced cilantro.
  9. Spoon cooked couscous into shallow bowls and top with vegetables and broth. Garnish with the remaining Tbsp. of minced cilantro. Serve warm.