Chipotle Roasted Vegetable Couscous


Chipotle Roasted Vegetable Couscous

Chipotle Roasted Vegetable Couscous
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.


Preparation Time5 min

Cooking Time15 min


  • 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
  1. 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.

  2. 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.

  3. 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).

  4. Fluff couscous with a fork; fold in (stir gently) roasted vegetables, zest, and juice. Enjoy!

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