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Chipotle Roasted Vegetable Couscous

Chipotle Roasted Vegetable Couscous

5 from 1 reviews

Couscous cooked in chicken broth or vegetable broth with Chipotle adobo sauce and mixed with roasted vegetables.

Ingredients

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Instructions

  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!

Notes

For 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.

Nutrition

Keywords: couscous

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