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1.
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Wash leek roots well and trim, leaving 1/4 inch of roots on the bottom of the bulbs.
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Cut a 3-inch-long X through the green of each leek.
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Place the leeks in a bowl and cover with water.
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Add the vinegar and let soak for 30 minutes to remove any sand.
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Drain and rinse under cold running water.
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Set aside.
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2.
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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.
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Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes.
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3.
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Using a potato peeler, peel each zucchini lengthwise at intervals to make 3 or 4 stripes in the skin.
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Cut the zucchini into 1 1/2-inch lengths.
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Set aside.
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4.
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Place the reserved leeks, the carrots, potatoes, turnips, and onions in the broth.
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Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes.
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5.
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Add the reserved zucchini, tomatoes, chickpeas, prunes, and raisins.
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Stir gently so that the vegetables don't break up.
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Simmer 30 minutes longer.
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6.
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Just before serving, remove the leeks carefully and trim off the roots close to the bottom of each white bulb.
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Gently heat the vegetables and broth through.
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Stir in 3 tablespoons chopped cilantro.
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7.
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Spoon cooked couscous into each bowl, if desired.
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Top with the vegetables and broth.
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Garnish with the remaining tablespoon chopped cilantro.
