Description
Couscous cooked in chicken broth or vegetable broth with Chipotle adobo sauce and mixed with roasted vegetables.
Ingredients
Units
Scale
- 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
Instructions
- 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 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
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
- Serving Size: 1
- Calories: 201
- Sugar: 4.7g
- Sodium: 301mg
- Fat: 8g
- Saturated Fat: 0.7g
- Carbohydrates: 27.4g
- Fiber: 5.1g
- Protein: 6.2g
- Cholesterol: 1mg
