Chipotle Roasted Vegetable Couscous

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

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

1/2 Tbsp

Chipotle Peppers in Adobo Sauce

3/4 cup

Couscous

1

Lemon , zested, juiced

1/2 tsp zest and 2 Tbsp juice per 6 servings

Cooking Instructions

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Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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 (1/2 Tbsp) . Bring to a boil.

Step 6

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

Step 7

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