Seven Vegetable Couscous Recipe
Ingredients
| Leeks | 6 Medium | |
| White vinegar | 1 Tablespoon | |
| Homemade chicken broth or fresh homemade vegetable broth - 3 quarts, defatted | ||
| Olive oil | 4 Tablespoon | |
| Fresh cilantro - 6 large sprigs, rinsed, roots and stems crushed | ||
| Garlic | 8 Clove (5gm) | |
| Cinnamon – 3 sticks (each 3 inches long) | ||
| Cumin | 2 Teaspoon | |
| Best-quality curry powder - 2 teaspoons | ||
| Saffron threads | 1/4 Teaspoon, crumbled | |
| Coarse salt | 1 Teaspoon | |
| Zucchini - 2 medium, ends trimmed | ||
| Carrots - 6 medium, peeled, halved lengthwise, and cut into 2-inch lengths | ||
| Idaho potatoes | 3 | |
| White turnips - 8 ounces small, peeled and quartered | ||
| Yellow onions | 3 Small, halved | |
| Ripe tomatoes – 3 large, cored and quartered | ||
| Chickpeas | 1 Can (10oz) | |
| Prunes | 1 Cup (16 tbs), halved | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Cilantro leaves | 4 Tablespoon, chopped | |
| Couscous - 2 2/3 cups, dried or 8 cups cooked, hot | ||
Directions
GETTING READY
1. Chop and discard roots from leeks.
2. Make a 3-inch deep X cut on the white bulb and into the green of each leek.
3. In a bowl, place leeks and pour enough water to cover.
4. Add the vinegar and let the leeks soak for about 30 minutes to remove any sand.
5. Drain leeks and rinse with cold running water; keep aside.
6. Peel zucchini lengthwise at intervals to make 3 or 4 stripes in the skin.
7. Slice zucchini lengthwise into 1 1/2-inch lengths.
MAKING
8. In a very large heavy pot, put together broth, oil, cilantro sprigs, garlic, cinnamon sticks, cumin, curry powder, saffron, and salt.
9. Bring the pot to a boil and then reduce the heat.
10. Simmer for 30 minutes.
11. Add leeks, carrots, potatoes, turnips, and onions in the broth and bring to a boil.
12. Reduce the heat and simmer for 30 minutes.
13. Add zucchini, tomatoes, chickpeas, prunes, and raisins.
14. Gently stir; take care not to break the vegetables.
15. Simmer for 30 minutes more.
SERVING
16. Gently heat the broth before serving.
17. Add 3 tablespoons of cilantro.
18. Serve couscous into 6 shallow bowls.
19. Top with vegetables and broth.
20. Garnish with the remaining cilantro.
21. Serve hot.
1. Chop and discard roots from leeks.
2. Make a 3-inch deep X cut on the white bulb and into the green of each leek.
3. In a bowl, place leeks and pour enough water to cover.
4. Add the vinegar and let the leeks soak for about 30 minutes to remove any sand.
5. Drain leeks and rinse with cold running water; keep aside.
6. Peel zucchini lengthwise at intervals to make 3 or 4 stripes in the skin.
7. Slice zucchini lengthwise into 1 1/2-inch lengths.
MAKING
8. In a very large heavy pot, put together broth, oil, cilantro sprigs, garlic, cinnamon sticks, cumin, curry powder, saffron, and salt.
9. Bring the pot to a boil and then reduce the heat.
10. Simmer for 30 minutes.
11. Add leeks, carrots, potatoes, turnips, and onions in the broth and bring to a boil.
12. Reduce the heat and simmer for 30 minutes.
13. Add zucchini, tomatoes, chickpeas, prunes, and raisins.
14. Gently stir; take care not to break the vegetables.
15. Simmer for 30 minutes more.
SERVING
16. Gently heat the broth before serving.
17. Add 3 tablespoons of cilantro.
18. Serve couscous into 6 shallow bowls.
19. Top with vegetables and broth.
20. Garnish with the remaining cilantro.
21. Serve hot.
Chef
