Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous
This autumn-inspired seafood recipe features shrimp, fish and scallops plus loads of seasonal vegetables and whole grain couscous to create a balanced meal that all cooks in the same skillet -- finished in 20 minutes!
Course:
Main Dish
Cuisine:
American
Servings: 4servings
Ingredients
1teaspoonsalt
1teaspoonground cumin
1teaspoonground black pepper
1teaspoonground Ancho chili powder
2tablespoons grapeseed oilor other high smoke-point oil
16ouncesassorted seafood such as shrimp, scallops, firm white fish
10ouncescubed butternut squash
10ounces Brussels sprouts, halved lengthwise
2ouncesbourbon
2ounces real maple syrup
1 1/2teaspoonBetter Than Bouillon® Seasoned Vegetable Base
1 1/4cuphot water
1cup uncooked, dry pearl (Israeli) couscous
1/4 cupfinely sliced green onions, bulbs and tops
Instructions
In small bowl, mix together salt, pepper, cumin and Ancho powder.
Pat seafood dry and rub spice mix on all sides of seafood liberally.
Heat grapeseed oil in 11” skillet to medium-high. Add seafood and sear for 2 to 3 minutes on each side until blackened and cooked through. Remove seafood from pan with spatula for use later in recipe.
Add butternut squash and Brussels sprouts to same pan over medium-high and good until beginning to brown and caramelize, but slightly “undercooked,” about 4 minutes.
Add bourbon to skillet and cook for 30 seconds, stirring to deglaze pan. Add syrup and stir for 30 seconds.
Add dry couscous to skillet. Stir vegetable base into hot water and pour into skillet. Stir gently to combine all ingredients. Reduce heat to medium-low, add lid with vent closed, and simmer for approximately 5 to 8 minutes or until water absorbed and couscous tender.
Turn off heat. Arrange seafood on top of this mixture and replace lid to “warm” for 1 minute.