Autumn Harvest Couscous Recipe

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Servings: 8


Cost per serving $6.67 view details


  1. 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. 2. 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. 3. Place reserved leeks, carrots, potatoes, turnips and onions into the broth. Bring to a boil, reduce heat and simmer for 30 min.
  5. 4. 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. 5. Add in zucchini, tomatoes, garbanzos, prunes and raisins.Stir gently so which vegetables do not break up.
  7. Cook for 30 min.
  8. 6. 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.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 888g
Recipe makes 8 servings
Calories 521  
Calories from Fat 73 14%
Total Fat 8.4g 11%
Saturated Fat 1.18g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1938mg 81%
Potassium 1260mg 36%
Total Carbs 101.87g 27%
Dietary Fiber 11.1g 37%
Sugars 23.37g 16%
Protein 13.58g 22%
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