Chipotle Roasted Vegetable Couscous
"Couscous cooked in chicken broth or vegetable broth with Chipotle adobo sauce and mixed with roasted vegetables. Sweet peas thaw and cook really fast. 5 minutes of steaming time with the couscous will totally cook them."
NotesFor a vegan version, use vegetable broth as the cooking liquid.
This recipe can also be made with quinoa for a gluten-free version. To cook quinoa, at step 2, add 1/2 uncooked quinoa into the saucepan with the onions and corn kernels, followed by 1 cup broth. Bring it to a boil and reduce heat to low. Simmer for 15 minutes or until the quinoa is tender.
Why You'll Love This Recipe
We absolutely love this Chipotle Roasted Vegetable Couscous recipe! It's not only incredibly delicious but also super easy to make. The combination of couscous cooked in flavorful chicken or vegetable broth, mixed with the smoky heat of Chipotle adobo sauce, and roasted vegetables creates a dish that is bursting with flavor.
One of the best things about this recipe is how versatile it is. You can customize it to your liking by using your favorite vegetables or adjusting the spiciness level of the Chipotle adobo sauce. Plus, it's a great way to sneak in some extra veggies into your diet while still enjoying a delicious meal.
The addition of sweet peas adds a touch of sweetness and freshness to the dish while also providing a good source of vitamins and minerals. And the best part? They cook quickly, so you can have this dish ready in no time!
Not to mention, couscous is a quick-cooking grain that pairs perfectly with the roasted vegetables and Chipotle adobo sauce. It's a great way to switch up your usual side dishes and add some variety to your meals.
Overall, this Chipotle Roasted Vegetable Couscous recipe is a fantastic option for a flavorful and satisfying meal. Whether you're looking for a simple weeknight dinner or a tasty side dish to bring to a potluck, this recipe is sure to impress. Give it a try and see for yourself just how amazing it is!
Serves4
Preparation Time5 min
Cooking Time15 min
Ingredients
- 12 ounces frozen Asian stir fry vegetable mix (broccoli, baby corn, mushroom, carrots, green beans)
- 2 tablespoons canola oil, divided
- 1/2 cup red onion, diced
- 1 cup frozen corn kernels
- 1 cup lower-sodium chicken broth / vegetable broth (I used homemade broth.)
- Salt and pepper, to taste
- 2 teaspoons Chipotle Adobo sauce
- 3/4 cup plain couscous
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
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Preheat oven to 425°F. Microwave vegetables on high for 5 minutes. Then chop into small pieces. Place on baking tray; coat with 1 tablespoon oil. Bake 10–12 minutes, stirring once halfway through, or until lightly browned.
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Preheat a medium saucepan on medium-high 1–2 minutes. Place remaining 1 tablespoon oil in the pan, then add onions and corn; cook and stir 2–3 minutes or until onions are softened. Add chicken broth, season with 1/2 teaspoon sea salt and pepper, add Chipotle Adobo sauce; bring to a boil.
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Remove pan from heat; stir in couscous, cover, and let stand 5 minutes. Meanwhile, zest/grate lemon peel and squeeze lemon for juice (2 tablespoons).
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Fluff couscous with a fork; fold in (stir gently) roasted vegetables, zest, and juice. Enjoy!