| 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, |
| 6 | | -roots and stems bruised |
| 9 | | Garlic cloves; peeled and lightly bruised |
| 3 | | Cinnamon sticks; each 3 " long |
| 2 | ts | Cumin |
| 2 | ts | Curry powder |
| 1/4 | ts | Saffron threads; crumbled |
| 1 | ts | 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 | cn | Garbanzo beans (16 oz); rinsed and drained |
| 1 | c | Pitted prunes; halved |
| 1/2 | c | Golden raisins |
| 3 | tb | Cilantro leaves; chopped |
| 8 | c | Couscous; cooked |
