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Recipes Around the World International Vegetarian Union
Vegan 'Western' Main Course Meals
Contributed by Vegetarians and Vegans from around the world
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Autumn Harvest Couscous

  • 6 md Leeks with 4 inches of greens left on
  • 1 tb White vinegar
  • 12 c Vegetable broth
  • 4 tb Olive oil
  • 8 lg Cilantro sprigs; washed, roots and stems bruised
  • 9 Garlic cloves; peeled and lightly bruised
  • 3 Cinnamon sticks; each 3 " long
  • 2 tsp Cumin
  • 2 tsp Curry powder
  • 1/4 tsp Saffron threads; crumbled
  • 1 tsp Coarse salt
  • 6 md Carrots; peeled, halved lengthwise, and cut into 2" lengths
  • 3 Russet potatoes; peeled and cut into quarters
  • 1/2 lb Turnips, small, white; peeled and quartered
  • 3 sm Yellow onions; peeled and halved
  • 2 md Zucchinis;ends trimmed
  • 3 lg Tomatoes, ripe; cored and quartered
  • 1 can Garbanzo beans (16 oz); rinsed and drained
  • 1 cup Pitted prunes; halved
  • 1/2 cup Golden raisins
  • 3 tbsp Cilantro leaves; chopped
  • 8 cups Couscous; cooked
1. Trim roots off leeks.
Cut a 2-inch "X" throught the white bulb and a 3-inch "X" through the green ends.
Place leeks in a bowl and cover with water and 1 tbsp vinegar.
Soak for 30 minutes to remove any sand.
Drain and rinse under running water.
Reserve.

2. While the leeks are soaking, prepare the seasoned broth.
Place broth, olvie oil, cilantro sprigs, garlic, cinnamon sticks, cumin, curry powder, saffron and salt in a very large, heavy pot.
Bring to a boil, reduce heat and simmer for 30 minutes.

3. Place reserved leeks, carrots, potatoes, turnips and onions into the broth.
Bring to a boil, reduce heat and simmer for 30 minutes.

4. Using a potato peeler, peel zucchini lengthwise at intervals to make 3 or 4 stripes in the skin.
Cut zucchini into 1 1/2-inch lengths.

5. Add zucchini, tomatoes, garbanzos, prunes and raisins.
Stir gently so that vegetables don't break up.
Cook for 30 minutes.

6. Just before serving, gently heat vegetables and broth through.
Stir in 3 tbsp 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.