Moroccan Vegetable Packets

Name: Moroccan Vegetable Packets
Ingredients: 1/2 teaspoon ground turmeric; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; Pinch of saffron threads; Freshly ground pepper; 1 1/2 cups low-sodium vegetable juice; 2 teaspoons harissa (or 1/2 red jalapeno pepper, seeded and minced); 1 1/4 pounds kabocha or butternut squash (about 1/2 large), peeled, seeded and cut into 1-inch cubes (about 4 cups); 2 bunches baby turnips (about 12), trimmed and halved; 2 stalks celery, thinly sliced; 1 onion, cut into thin wedges; 1/2 cup raisins; Kosher salt; 3 tablespoons chopped fresh cilantro; 3 tablespoons chopped fresh parsley; 8 shiitake mushrooms, stemmed; 4 baby bell peppers, halved lengthwise; 4 thin slices lemon, halved; 4 tablespoons unsalted butter; 1 cup couscous

20 ingredients

17 steps

Ingredients

1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch of saffron threads
Freshly ground pepper
1 1/2 cups low-sodium vegetable juice
2 teaspoons harissa (or 1/2 red jalapeno pepper, seeded and minced)
1 1/4 pounds kabocha or butternut squash (about 1/2 large), peeled, seeded and cut into 1-inch cubes (about 4 cups)
2 bunches baby turnips (about 12), trimmed and halved
2 stalks celery, thinly sliced
1 onion, cut into thin wedges
1/2 cup raisins
Kosher salt
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh parsley
8 shiitake mushrooms, stemmed
4 baby bell peppers, halved lengthwise
4 thin slices lemon, halved
4 tablespoons unsalted butter
1 cup couscous

Directions

1

Preheat the oven to 400 degrees F. Make the broth: Combine the turmeric, ginger, cinnamon, saffron and 1/2 teaspoon pepper in a medium saucepan over medium heat; toast, stirring, 1 minute.
2

Add 2 1/2 cups water, the vegetable juice and harissa.
3

Bring to a simmer and cook until slightly reduced, about 15 minutes; remove from the heat.
4

Prepare the vegetables: Combine the squash, turnips, celery, onion and raisins in a bowl; season with salt.
5

Add 1 cup of the broth and half each of the cilantro and parsley; stir.
6

Set aside the remaining broth.
7

Tear off four 16-inch sheets of parchment paper.
8

Make the packets (see photo gallery): Arrange about one-quarter of the vegetable mixture on one sheet of parchment along with some of the liquid from the bowl.
9

Top with 2 shiitakes, 2 bell pepper halves, 2 lemon pieces and 1 tablespoon butter.
10

Seal as directed.
11

Repeat to make 3 more packets; divide between 2 baking sheets.
12

Transfer to the oven and bake until the parchment puffs and the vegetables are tender, 35 to 40 minutes.
13

Let rest 5 minutes before opening.
14

Meanwhile, prepare the couscous as the label directs; fluff with a fork.
15

Bring the remaining broth to a simmer; stir in the remaining cilantro and parsley.
16

Carefully open the packets; add the couscous, drizzle with the broth and season with salt.
17

Photograph by David Malosh