Moroccan Vegetable Packets Recipe

Name: Moroccan Vegetable Packets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

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

1249

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 teaspoon ground turmeric, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, Pinch of saffron threads, and more.

Yes, Moroccan Vegetable Packets falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Vegetable Packets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions