- 6 medium-sized leeks (4 inches of green left on)
- 1 tablespoon white vinegar
- 3 quarts defatted chicken broth or vegetable broth
- 2 tablespoons olive oil
- 6 large fresh cilantro sprigs, rinsed, with roots and stems crushed
- 8 cloves of garlic, lightly bruised and peeled
- 3 cinnamon sticks (each 3 inches long)
- 2 teaspoons ground cumin
- 2 teaspoons curry powder
- 1/4 teaspoon crumbled saffron threads
- 1 teaspoon coarse salt
- 2 medium-sized zucchini, ends trimmed
- 6 medium-sized carrots, peeled, halved lengthwise and cut into 2-inch lengths
- 3 Idaho potatoes, peeled and cut into quarters
- 8 ounces small white turnips, peeled and quartered
- 3 small yellow onions, peeled and halved
- 3 ripe large tomatoes, cored and quartered
- 1 cup chickpeas, rinsed
- 1 cup pitted prunes, halved
- 1/2 cup golden raisins
- 4 tablespoons chopped cilantro or parsley
- 8 cups cooked couscous (2 2/3 cups dried), hot (optional)
- Wash leek roots well and trim, leaving 1/4 inch of roots on the bottom of the bulbs. Cut a 3-inch-long X through the green of each leek. Place the leeks in a bowl and cover with water. Add the vinegar and let soak for 30 minutes to remove any sand. Drain and rinse under cold running water. Set aside.
- While the leeks are soaking, prepare the seasoned broth: Combine the broth, oil, cilantro sprigs, garlic, cinnamon sticks, cumin, curry powder, saffron, and salt in a very large heavy pot. Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes.
- Using a potato peeler, peel each zucchini lengthwise at intervals to make 3 or 4 stripes in the skin. Cut the zucchini into 1 1/2-inch lengths. Set aside.
- Place the reserved leeks, the carrots, potatoes, turnips, and onions in the broth. Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes.
- Add the reserved zucchini, tomatoes, chickpeas, prunes, and raisins. Stir gently so that the vegetables don't break up. Simmer 30 minutes longer.
- Just before serving, remove the leeks carefully and trim off the roots close to the bottom of each white bulb. Gently heat the vegetables and broth through. Stir in 3 tablespoons chopped cilantro.
- Spoon cooked couscous into each bowl, if desired. Top with the vegetables and broth. Garnish with the remaining tablespoon chopped cilantro.