Moroccan Vegetables in Parchment Wraps

Ingredients:

Bouillon

• 0.5 tsp ground turmeric
• 0.5 tsp ground ginger
• 0.5 tsp ground cinnamon
• A pinch of saffron threads
• 1.5 cups lightly salted vegetable juice
• 2 tsp harissa (or half a jalapeño, seeded and finely chopped)

Vegetables

• 600 g kabocha or butternut squash (about half a large pumpkin), seeded, peeled, and cut into 2.5 cm cubes (about 4 cups)
• 2 bunches small turnips (about 12), trimmed and halved
• 2 stalks celery, thinly sliced
• 1 onion, thinly sliced
• 0.5 cup raisins
• 3 tbsp chopped fresh cilantro
• 3 tbsp chopped fresh parsley
• 8 shiitake mushrooms, stems removed
• 4 small sweet peppers, cut in half lengthwise
• 4 thin slices of lemon, cut in half
• 4 tablespoons unsalted butter
• 1 cup couscous

Preparation:

1. Preheat oven to 200°C.
2. Prepare the broth:
   
   In a medium saucepan, combine the turmeric, ginger, cinnamon, saffron, and 1/2 teaspoon black pepper over medium heat; stir-fry for 1 minute. Add 2 1/2 cups water, vegetable juice, and harissa. Bring to a simmer and cook until slightly reduced, about 15 minutes; remove from heat.
3. Prepare the vegetables:
   
   Combine the pumpkin, turnip, celery, onion, and raisins in a bowl and season with salt. Add 1 cup of broth and half each of the cilantro and parsley; stir. Set the remaining broth aside.
4. Cut four sheets of parchment paper 40 cm long. Make bundles. Spread about a quarter of the vegetable mixture on one sheet of parchment, along with some of the liquid from the bowl. Top with 2 shiitake mushroom caps, 2 bell pepper halves, 2 lemon slices, and 1 tablespoon of butter.
5. Seal the package. Repeat to make 3 more packages; place on two baking sheets.
6. Place in the oven and bake until the parchment is puffed and the vegetables are tender, 35-40 minutes. Let rest for 5 minutes before unwrapping.
7. Meanwhile, cook the couscous according to the package directions; fluff it with a fork. Bring the remaining broth to a boil, adding the remaining cilantro and parsley. Carefully open the packets, add the couscous, drizzle with broth, and season with salt to taste.