1/4 cup plus 1 tablespoon olive oil |
2 large leeks (white and pale green parts only), minced |
4 large garlic cloves, chopped |
2 1/4 cups chicken stock or canned broth |
1 cup raisins |
1 cup 1/2-inch cubes peeled butternut squash |
1 large yellow crookneck squash, cut into 1/2-inch cubes |
1 large zucchini, cut into 1/2-inch cubes |
3/4 cup frozen baby lima beans, thawed |
1 teaspoon turmeric |
1/2 teaspoon ground ginger |
pinch (generous) of cayenne pepper |
1 cup diced seeded plum tomatoes |
3/4 cup frozen peas, thawed |
1/2 cup coarsely chopped fresh cilantro |
1 1/2 cups (about 10 ounces) couscous |
lemon wedges |
1/4 cup tomato paste |
1 tablespoon plus 1 teaspoon dried crushed red pepper |
3/4 teaspoon cayenne pepper |
1 cup olive oil |
1/2 cup red wine vinegar |
6 green onions, chopped |
1 small red onion, chopped |
2 large garlic cloves, minced |