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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.
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2
Add 2 1/2 cups water, the vegetable juice and harissa.
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3
Bring to a simmer and cook until slightly reduced, about 15 minutes; remove from the heat.
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4
Prepare the vegetables: Combine the squash, turnips, celery, onion and raisins in a bowl; season with salt.
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5
Add 1 cup of the broth and half each of the cilantro and parsley; stir.
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6
Set aside the remaining broth.
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7
Tear off four 16-inch sheets of parchment paper.
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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.
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9
Top with 2 shiitakes, 2 bell pepper halves, 2 lemon pieces and 1 tablespoon butter.
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10
Seal as directed.
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11
Repeat to make 3 more packets; divide between 2 baking sheets.
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12
Transfer to the oven and bake until the parchment puffs and the vegetables are tender, 35 to 40 minutes.
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13
Let rest 5 minutes before opening.
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14
Meanwhile, prepare the couscous as the label directs; fluff with a fork.
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15
Bring the remaining broth to a simmer; stir in the remaining cilantro and parsley.
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16
Carefully open the packets; add the couscous, drizzle with the broth and season with salt.
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17
Photograph by David Malosh
