Chipotle Roasted Vegetable Couscous
Sometimes it can be tricky to whip up a side dish that’s quick, simple, healthy, and flavorful. But rather than opt for the plain quinoa salad and steamed asparagus yet again, this chipotle roasted vegetable couscous will bring any main dish to life.
Nutritious and loaded with spicy, smoky flavor, this vegetable couscous requires only seven ingredients and 20 minutes from start to finish, making it perfect for weeknight dinners, potlucks, and picnics. It would even be a good recipe to add to your weekly meal prep rotation.
How to Cook Couscous
Couscous is nicknamed a “foolproof grain” because if you can boil water, then you can definitely cook couscous. It’s pretty much impossible to mess up— just cook it in a ratio of 1:1.
For this recipe, you need only ¾ of a cup of couscous and you’ll be cooking it in a delicious bone broth and veggie mixture.
In general, when cooking couscous, you can modify the textures to suit your preferences. If you want softer couscous (for example, to put in bowls and side dishes), you can add a little extra liquid. If you want it to be on the drier side (which would be a good salad topper), use less liquid. It’s good both ways.
Roasted Vegetable Couscous Recipe Modifications
- Couscous isn’t gluten-free. If you don’t eat gluten, you can still enjoy this recipe by substituting cooked quinoa instead.
- This recipe calls for an Asian stir fry vegetable mix, which helps reduce the prep time. Feel free to use up any other fresh vegetables you have in the fridge. Zucchini and leafy greens like spinach would be welcome additions.
- We used lemon zest and lemon juice for this recipe, but you could also go the traditional Mexican route and use lime instead. Serve with an extra lime wedge and hot sauce if you desire even more heat.
Chipotle Roasted Vegetable Couscous
This chipotle roasted vegetable couscous will spice up any boring meal. Only five minutes of prep, seven ingredients, and an ideal way to use up fresh veggies.
- 12 ounces frozen Asian stir fry vegetable mix (broccoli, baby corn, mushroom, carrots, green beans)
- 2 tablespoons extra-virgin olive oil divided
- 1/2 cup red onion diced
- 1 cup frozen corn kernels
- 1 cup Kettle & Fire Chicken Bone 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
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.
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 bone broth, season with 1/2 teaspoon sea salt and pepper, add Chipotle Adobo sauce; bring to a boil.
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).
Fluff couscous with a fork; fold in (stir gently) roasted vegetables, zest, and juice. Enjoy!
Notes: 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 chicken bone broth. Bring it to a boil and reduce heat to low. Simmer for 15 minutes or until the quinoa is tender.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook