Grilled Swordfish On Herbed Couscous W/Vegeta Recipe

Easy Grilled Swordfish On Herbed Couscous W/Vegeta Recipe

For: 4 Servings

• 1 vegetable minestrone
• 1 T olive oil
• 1 clove garlic,pressed or
• 1 minced
• 2 c finely vegetables,Diced
• 1 (such as yellow squash
• 1 zucchini,onion, red bell
• 1 pepper)
• 1 1/2 T fresh basil leaves,Chopped
• 1 t fresh thyme leaves,Chopped
• 1 t fresh rosemary,Chopped
• 1 leaves
• 1 11.5 oz can v-8 juice
• 1/4 c fat-free chicken stock
• 1/4 t white pepper
• 1 herbed couscous
• 1 1/2 c fat-free chicken stock
• 1/4 t black pepper,Freshly Ground
• 1 bay leaf
• 1 t fresh thyme leaves,Chopped
• 1/2 t fresh rosemary,Chopped
• 1 leaves
• 1 t olive oil
• 1 c couscous
• 1 swordfish
• 1 1/2 lb fresh swordfish (4 6-oz
• 1 pieces)
• 1 sprigs of fresh thyme or
• 1 rosemary,for garnish (opt.)

To make the vegetable minestrone, heat the oil in a large saucepan
over medium heat. Add the garlic and cook just until it starts to
sizzle; do not brown. Add the herbs, juice, stock and peper and bring
to a boil. Reduce heat to low and simmer for 3 minutes. Set aside.
To make the couscous, combine the stock, pepper, herbs and oil in a
small saucepan and bring to a boil. Add the couscous, mix well and
remove from the heat. Cover tightly and allow to stand for at least 5
minutes, or until all of the liquid has been absorbed. Set aside.
Wash the swordfish and pat it dry. Rub the surface with a little
olive oil and sprinkle with salt, freshly ground black pepper and
herbs, if desired. Cook over a charcoal grill or under a broiler just
until it turns from translucent to opaque, about 3 to 4 minutes per
side. Do not overcook or the fish will become tough.
To serve, place a rounded 1/2 cup of couscous on each of 4 plates and top with a piece of grilled swordfish. Spoon the minestrone around each serving, dividing it equally. Garnish each serving with a sprig of fresh thyme or rosemary, if desired.

Easy Grilled Swordfish On Herbed Couscous W/Vegeta Recipe