Chipotle Roasted Vegetable Couscous

Couscous cooked in chicken broth or vegetable broth with Chipotle adobo sauce and mixed with roasted vegetables.

Total Time

25min

4.7

3 Ratings

Author: StreetSmart Kitchen

Servings:

Ingredients

•

3 3/4 cups

Frozen Asian Stir-Fry Vegetable Mix

•

2 Tbsp

Canola Oil

•

1/2 cup

Red Onions , diced

•

1 cup

Frozen Corn Kernels

•

1 cup

Low-Sodium Chicken Broth

or Low-Sodium Vegetable Broth

•

to taste

Salt

•

to taste

Ground Black Pepper

•

2 tsp

Chipotle Peppers in Adobo Sauce

•

3/4 cup

Couscous

•

Lemon , zested, juiced

Cooking Instructions

Preheat oven to 425 degrees F (220 degrees C). Microwave Frozen Asian Stir-Fry Vegetable Mix (3 3/4 cups) on high for 5 minutes.

Chop into small pieces. Place on baking tray and coat with Canola Oil (1 Tbsp) . Bake 10–12 minutes, stirring once halfway through, or until lightly browned.

Preheat a medium saucepan on medium-high for 1-2 minutes.

Place Canola Oil (1 Tbsp) in the pan, then add Red Onions (1/2 cup) and Frozen Corn Kernels (1 cup) . Cook and stir 2–3 minutes, or until onions are softened.

Add Low-Sodium Chicken Broth (1 cup) . Season with Salt (to taste) and Ground Black Pepper (to taste) , then add Chipotle Peppers in Adobo Sauce (2 tsp) . Bring to a boil.

Remove pan from heat. Stir in Couscous (3/4 cup) , cover, and let stand 5 minutes.

Fluff couscous with a fork. Fold in and stir gently roasted vegetables, zest and juice from Lemon (1) . Serve and enjoy!

Nutrition Per Serving

CALORIES

210

FAT

5.5 g

PROTEIN

6.6 g

CARBS

34.6 g