Preheat oven to 425 degrees F (220 degrees C). Microwave Frozen Asian Stir-Fry Vegetable Mix (12 ounce) on high for 5 minutes.
Chop into small pieces. Place on baking tray and coat with Canola Oil (1 tablespoon). 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 tablespoon) in the pan, then add Red Onion (1/2 cup) and Frozen Corn (1 cup). Cook and stir 2–3 minutes, or until onions are softened.
Add Low-Sodium Chicken Broth (1 cup). Season with Salt and Pepper (to taste), and add Chipotle Peppers in Adobo Sauce (2 teaspoon). 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, Lemon (1/2 teaspoon), and Lemon Juice (2 tablespoon). Serve and enjoy!