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

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. 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.
2. 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.
3. 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.
4. 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.
5. 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