Harvest Celebration Couscous With Sweet Curried Cilantro

6 med leeks, trimmed, rinsed, and chopped, including the greens
1 Tbsp White vinegar
12 cups vegetable broth
4 Tbsp Olive oil
8 large sprigs of cilantro sprigs, cleaned and stems trimmed
9 garlic cloves, peeled and smashed
3 cinnamon sticks, about 9 inches total
2 tsp cumin
2 tsp curry powder
1 tsp Coarse salt
6 med carrots, peeled, halved lengthwise, then coarse cut
3 Russet potatoes, peeled and quartered
1/2 lb turnips (choose small ones), peeled and quartered
3 small yellow onions, peeled and halved
2 med zucchinis, washed, ends trimmed, cut lengthwise, seeds removed if necessary, then sliced into 1 inch thick crescents
3 large ripe tomatoes, cut into 8 wedges and cores cut off
1 can (15 oz size) garbanzo beans, rinsed and drained
1 cup pitted prunes, cut in half
1/2 cup golden raisins
2 Tbsp cilantro leaves, chopped
8 cups couscous, cooked
chopped cilantro leaves for garnish if desired

Place trimmed and chopped leeks in a glass or plastic bowl and cover with cold fresh water and pour in the white vinegar; soak for 30 minutes. Drain and rinse under running water; set aside.
Meanwhile, in a large heavy pot, put the broth, olive oil, cilantro sprigs, garlic, cinnamon sticks, cumin, curry powder, and salt, and bring to a boil, then reduce heat and simmer slowly uncovered for 30 minutes.
Strain the cooked broth through a mesh strainer over a large pot; discard sprigs and sticks and stuff.
Return the cooked broth to the large heavy soup pot.
Put the cleaned leeks, carrots, potatoes, turnips, and onions into the broth; bring up to a boil, reduce heat and simmer slowly for 15 to 25 minutes or until veggies are fork tender.
Add zucchini, tomatoes, garbanzos, prunes and raisins into the pot and continue to simmer for about 5 minutes.
Remove pot from heat and stir in the cilantro.
Spoon cooked couscous into shallow individual serving bowls and spoon the hot vegetables and broth over the couscous.
Sprinkle with a little more chopped cilantro if you wish and serve hot.
This will serve 6 to 8 people.