Description
A vibrant and smoky Chipotle Roasted Vegetable Couscous featuring a blend of roasted Asian stir-fry vegetables, sweet corn, and zesty lemon, all infused with spicy chipotle peppers in adobo sauce. This dish combines roasting and stovetop cooking to create a flavorful and satisfying vegetarian meal.
Ingredients
Scale
Vegetables
- 12 ounces Frozen Asian Stir-Fry Vegetable Mix
- 1/2 cup Red Onion, chopped
- 1 cup Frozen Corn Kernels
Other Ingredients
- 2 tablespoons Canola Oil, divided
- 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
- Preheat and microwave vegetables: Preheat your oven to 425°F (220°C). Microwave the frozen Asian stir-fry vegetable mix on high for 5 minutes to begin thawing and softening them.
- Roast the vegetables: Chop the microwaved vegetables into small pieces. Place them on a baking tray, drizzle with 1 tablespoon of canola oil, and roast in the oven for 10-12 minutes, stirring once halfway through, until they are lightly browned and caramelized.
- Prepare the cooking base: While vegetables are roasting, heat a medium saucepan over medium-high heat for 1-2 minutes. Add the remaining 1 tablespoon of canola oil to the pan.
- Sauté onions and corn: Add the chopped red onion and frozen corn kernels to the pan. Cook and stir for 2-3 minutes until the onions are softened and translucent.
- Add broth and seasoning: Pour in the low-sodium chicken broth, season with salt and ground black pepper to taste, and stir in the chipotle peppers in adobo sauce. Bring this mixture to a boil to meld flavors.
- Cook the couscous: Remove the pan from heat. Stir in the couscous, cover the pan, and let it stand undisturbed for 5 minutes until the couscous absorbs all the liquid and is tender.
- Combine and finish: Fluff the couscous gently with a fork. Fold in the roasted vegetables, then add the zest and juice of the lemon. Stir carefully to combine all the flavors. Serve warm and enjoy!
Notes
- Use low-sodium chicken broth to control the salt content.
- Adjust the amount of chipotle peppers to suit your spice preference.
- For a vegan option, substitute chicken broth with vegetable broth.
- If couscous is not available, feel free to use quinoa or bulgur as alternatives.
- Make sure to fluff the couscous gently to avoid breaking the grains.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-Inspired
Keywords: chipotle roasted vegetable couscous, vegetarian couscous recipe, roasted vegetables, smoky chipotle dish, quick vegetarian meal
