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Recipe Name: Autumn Harvest Couscous Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
6 Leeks with 4 inches of
greens left on
1 Tablespoon(s) White vinegar
12 Cup(s) Vegetable broth
4 Tablespoon(s) Olive oil
8 Cilantro sprigs, washed
6 roots and stems bruised
9 Garlic cloves, peeled and
lightly bruised
3 Cinnamon sticks, each 3 "
Long
2 Teaspoon(s) Cumin
2 Teaspoon(s) Curry powder
1/4 Teaspoon(s) Saffron threads, crumbled
1 Teaspoon(s) Coarse Salt
6 Carrots, peeled halved]
lengthwise and cut into
2" lengths
3 Russet potatoes, peeled and
cut into quarters
1/2 Pound(s) Turnips, small white
peeled and quartered
3 Yellow onions, peeled and
halved
2 Zucchinis, ends trimmed
3 Tomatoes, ripe cored and
quartered
1 Garbanzo beans, 16 oz
rinsed and drained
1 Cup(s) Pitted prunes, halved
1/2 Cup(s) Golden raisins
3 Tablespoon(s) Cilantro leaves, chopped
8 Cup(s) Couscous, cooked
Directions:
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. 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. Place reserved leeks, carrots, potatoes, turnips and
onions into the broth. Bring to a boil, reduce heat and simmer for 30
minutes. 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. Add zucchini, tomatoes, garbanzos, prunes and raisins.Stir
gently so that vegetables don't break up. Cook for 30 minutes. 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. Per serving: 526 cal; 9 g
fat; 0 chol Parade Magazine, Oct. 24, 1993/MM by DEEANNE From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 791
Calories From Fat: 131
Total Fat: 14.9g
Cholesterol: 3.7mg
Sodium: 2975.7mg
Potassium: 1803.4mg
Carbohydrates: 145.8g
Fiber: 14.5g
Sugar: 17.7g
Protein: 21.8g


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