Rosemary swordfish on vegetable couscous

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 tablespoon Fresh rosemary; minced
1 Clove garlic; crushed
36 ounces Swordfish steaks
½ cup Carrots; diced
½ cup Zucchini; diced
3 tablespoons Kalamata olives; pitted and chopped
2 tablespoons Fresh lemon juice
¾ teaspoon Ground cumin
¼ teaspoon Ground cinnamon
⅛ teaspoon Salt; optional
⅛ teaspoon Pepper
2 cups Chicken broth
1 cup Couscous; uncooked
⅛ teaspoon Salt; optional
⅛ teaspoon Pepper
Cooking spray

Directions

Combine olive oil, rosemary and garlic and stir well. Rub into swordfish steaks and set aside.

Combine carrot and next 8 ingredients (carrots through chicken stock), in a medium saucepan. Bring to a boil, reduce heat and simemer, uncovered, five minutes or until vegetables are tender. Stir in couscous,. Remove from heat; cover and let stand five minutes. Fluff with a fork.

Sprinkle both sides of swordfish steaks with salt and pepper. Place a large nonstick skillet coated with cooking spray over medium high heat until hot.

Add swordfish and cook four minutes on each side or until done. Serve over couscous mixture.

NOTES : The swordfish steaks are super when barbecued. Recipe by: Cooking Light, July 1997 Posted to Digest eat-lf.v097.n196 by "Cornellier, Ann" <Cornellier.Ann@...> on Aug 4, 1997

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