Moroccan Vegetable Packets

Total Time:
1 hr 15 min
10 min
5 min
1 hr

4 servings

  • For the broth:
  • 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)
  • For the vegetables:
  • 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
  • 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. Add 2 1/2 cups water, the vegetable juice and harissa. Bring to a simmer and cook until slightly reduced, about 15 minutes; remove from the heat.

  • Prepare the vegetables: Combine the squash, turnips, celery, onion and raisins in a bowl; season with salt. Add 1 cup of the broth and half each of the cilantro and parsley; stir. Set aside the remaining broth.

  • Tear off four 16-inch sheets of parchment paper. 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. Top with 2 shiitakes, 2 bell pepper halves, 2 lemon pieces and 1 tablespoon butter. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.

  • Transfer to the oven and bake until the parchment puffs and the vegetables are tender, 35 to 40 minutes. Let rest 5 minutes before opening.

  • Meanwhile, prepare the couscous as the label directs; fluff with a fork. Bring the remaining broth to a simmer; stir in the remaining cilantro and parsley. Carefully open the packets; add the couscous, drizzle with the broth and season with salt. Photograph by David Malosh

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