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.
Ingredients
- 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
Instructions
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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 bone 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!
Recipe Notes
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.