| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
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
Instructions
- 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
Nutrition Facts
| 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 |
Reviews
I don’t like vegetable juice, but I used chicken broth instead. Then it was very good! I would recommend making this change.
Disastrous flavors! This recipe looked delicious in the photo and the ingredients seemed as if they would go together (except the butternut squash and celery, but I decided to try anyway). The broth was the first tip-off that this recipe would not work–it tasted horrible. So I wound up just roasting the vegetables, making the couscous, and tossing the broth down the sink. Don’t waste your time with this recipe.
This was terrible. First I don’t understand why you are making a “broth” from V8 and water only to boil most of the water away.
Secondly,the resulting broth was so liquidy that trying to make a packet was a joke. They just soaked through.
I ended up trying to save it by putting the veggies in a covered baking dish which of course, resulted in steamed veggies because of the liquidy broth.
They were disgusting and I had to throw them out.
Secondly,the resulting broth was so liquidy that trying to make a packet was a joke. They just soaked through.
I ended up trying to save it by putting the veggies in a covered baking dish which of course, resulted in steamed veggies because of the liquidy broth.
They were disgusting and I had to throw them out.