In a stockpot, heat oil over medium heat. Add leeks and garlic; saute, stirring, until translucent, about 7 minutes. Add jalapeno, carrots, cumin, cayenne, cinnamon, and salt; lower heat to medium low and cook until carrots are medium tender, 4 to 5 minutes. Add tomatoes, wine, and 1 cup water. Bring to a boil and lower heat to medium; cook 5 minutes. Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over couscous pilaf.
In a large saucepan, heat olive oil and butter over medium-low heat. Add onion, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more. Stir in couscous, salt, pepper, and boiling water (if using Israeli couscous, add 2 1/2 cups boiling water; if using regular couscous, reduce water to 2 1/4 cups). Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve with shrimp and scallop stew. Yield: 4 servings
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