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,
Lemons (1/2 tsp)
, and
Lemon Juice (2 Tbsp)
. Serve and enjoy!
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