Dinner

Chipotle Roasted Vegetable Couscous Recipe

ByNoah Steele December 19, 2025December 19, 2025

Introduction

This Chipotle Roasted Vegetable Couscous is a flavorful and easy dish that combines smoky chipotle peppers with vibrant roasted vegetables. Perfect for a quick weeknight meal or a satisfying side, it brings together simple ingredients into a hearty, colorful plate.

The image shows a metal baking tray filled with a colorful mix of cooked couscous as the base layer, light tan in color with a grainy texture. Scattered evenly throughout are bright green broccoli florets and peas, orange crinkle-cut carrot slices, and yellow corn kernels, creating a vibrant, mixed vegetable topping. Two lemon halves, one cut into wedges, are placed on the top left corner, adding a fresh yellow contrast. A silver spoon rests on the right side of the tray with some couscous and vegetables on it. The tray sits on a surface with a white marbled texture, and two grey oven mitts along with a white and gray striped cloth are positioned nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces Frozen Asian Stir-Fry Vegetable Mix
2 tablespoons Canola Oil

1/2 cup Red Onion, chopped
1 cup Frozen Corn Kernels

1 cup Low-Sodium Chicken Broth
Salt, to taste

Ground Black Pepper, to taste
2 teaspoons Chipotle Peppers in Adobo Sauce
3/4 cup Couscous

1 Lemon (zest and juice)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Microwave the frozen Asian stir-fry vegetable mix on high for 5 minutes to thaw.
Step 2: Chop the vegetables into small pieces. Spread them on a baking tray and toss with 1 tablespoon of canola oil. Roast for 10–12 minutes, stirring once halfway through, until they are lightly browned.

Step 3: While the vegetables roast, heat a medium saucepan over medium-high heat for 1–2 minutes.
Step 4: Add the remaining 1 tablespoon of canola oil to the pan. Stir in the chopped red onion and frozen corn kernels. Cook and stir for 2–3 minutes until the onions soften.
Step 5: Pour in the chicken broth. Season with salt and ground black pepper to taste. Add the chipotle peppers in adobo sauce and bring the mixture to a boil.

Step 6: Remove the pan from heat. Stir in the couscous, cover the pan, and let it stand for 5 minutes to absorb the liquid.
Step 7: Fluff the couscous with a fork. Gently fold in the roasted vegetables along with the lemon zest and juice. Serve warm and enjoy!

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.

Add chopped fresh cilantro or parsley for extra freshness.
Adjust the amount of chipotle peppers to control the spice level.
Try substituting couscous with quinoa for a nuttier texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to keep it moist.

How to Serve

A large metal tray filled with a colorful mix of small round couscous grains, bright green broccoli florets, sliced orange carrots, yellow corn kernels, and green peas evenly spread across the tray. Two lemon halves, one placed in the top left corner and the other at the bottom right, add contrast to the dish, while a silver spoon rests partially on the right side. The tray is set on a white marbled surface, with a folded striped cloth and a pair of gray oven mitts positioned at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables. Just chop them to similar sizes and roast until tender and slightly browned. Cooking times may vary slightly depending on the vegetables you choose.