Moroccan Vegetable Packets
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 453 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 30 milligrams
- Sodium
- 264 milligrams
- Carbohydrates
- 81 grams
- Dietary Fiber
- 9 grams
- Protein
- 10 grams
- Sugar
- 20 grams
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 1 hr
Ingredients
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
Directions
- 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