Equipment
Ingredients
Base
- 200 g quick-cooking moroccan couscous, dry
- 240 ml chicken broth
Vegetables & Protein
- 400 g asparagus, woody ends trimmed, cut into 5cm pieces
- 200 g cremini mushrooms, thinly sliced
- 80 g prosciutto, torn into wide strips
Seasonings & Aromatics
- 30 ml olive oil
- 2 garlic, minced
- 3 g salt
- 1 g black pepper, freshly ground
- 1 lemon, cut into wedges
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Tear off four large rectangular sheets of parchment paper, approximately 30 by 40 centimeters each.
On a cutting board, use a chef's knife to prepare the ingredients. Trim the woody ends off the asparagus and cut into bite-sized pieces. Thinly slice the mushrooms and mince the garlic.
In a mixing bowl, toss the prepared asparagus, mushrooms, and garlic with the olive oil, salt, and black pepper until the vegetables are evenly coated.
Fold each sheet of parchment in half crosswise to create a sharp crease, then open flat. Place 50g of dry couscous on one side of the crease of each sheet. Pour 60ml of the chicken broth directly over each mound of dry couscous.
Divide the seasoned vegetable mixture evenly among the packets, arranging the vegetables directly on top of the moistened couscous. Drape the torn prosciutto strips loosely over the vegetables.
Fold the empty half of the parchment paper over the ingredients to meet the other edge. Starting at one end of the crease, tightly fold and crimp the open edges together in small overlapping pleats to create a sealed half-moon pouch. Ensure the seal is tight so no steam can escape.
Carefully transfer the sealed packets to a large baking sheet in a single layer. Bake for 15 minutes. The packets should look puffed and lightly browned at the edges.
Remove the baking sheet from the oven and let rest for 2 minutes. Carefully slice open the top of each packet, taking care to avoid the hot steam. Squeeze a fresh lemon wedge over each portion before serving directly in the parchment or sliding the contents onto a plate.
Chef's Notes
- Ensure your parchment folds are tightly crimped to trap the steam; this is essential for hydrating the couscous and cooking the vegetables evenly.
- For an extra crispy prosciutto topping, you can carefully snip open the tops of the packets for the final three minutes of baking to expose the meat to direct oven heat.
- Use quick-cooking Moroccan couscous for this recipe. Pearl couscous requires more liquid and a longer cooking time, which will result in overcooked, mushy asparagus.
- If you prefer a richer flavor profile, substitute half the olive oil with melted unsalted butter when tossing the vegetables.
- Opening the packets at the dining table provides a dramatic, aromatic presentation, but warn your guests about the initial rush of hot steam.
Storage
Refrigerator: 3 days — Store leftover packets unopened in the refrigerator to maintain moisture.
Reheating: Microwave the unopened packet for 60 to 90 seconds until thoroughly heated, or bake at 180C for 10 minutes.
