Swordfish on Vegetable Couscous

Rating
Yields1 Serving
 1 tbsp Olive Oil
 2 tsp Rosemary
 1 Garlic Clove Crushed
 6 oz Swordfish Steaks
 3 cups Water
 ½ cup Diced Carrots
 ½ cup Diced Zuccanni
 3 tbsp Chopped Olives
 2 tbsp Lemon Juice
 ¾ tsp Cummin
 ¼ tsp Cinnamon
 ⅛ tsp Salt
 ⅛ tsp Pepper
 1 ½ cups couscous
 Cooking Spray
1

Combine first 3 ingredients, stir well. Rub over swordfish steaks and set aside.

Combine next 9 ingredients in a saucepan and bring to boil. Reduce heat and simmer uncovered for 5 minutes or until vegetables are tender.

Stir in couscous.

Remove from heat, cover and let stand 5 minutes. Fluff with a fork.

Sprinkle the swordfish steaks with salt and pepper.
Place a large skillet coated with cooking spray over medium heat until
hot.
Add swordfish steaks and cook for 4 minutes on each side or until done. Serve over couscous mixture.

Category

Ingredients

 1 tbsp Olive Oil
 2 tsp Rosemary
 1 Garlic Clove Crushed
 6 oz Swordfish Steaks
 3 cups Water
 ½ cup Diced Carrots
 ½ cup Diced Zuccanni
 3 tbsp Chopped Olives
 2 tbsp Lemon Juice
 ¾ tsp Cummin
 ¼ tsp Cinnamon
 ⅛ tsp Salt
 ⅛ tsp Pepper
 1 ½ cups couscous
 Cooking Spray

Directions

1

Combine first 3 ingredients, stir well. Rub over swordfish steaks and set aside.

Combine next 9 ingredients in a saucepan and bring to boil. Reduce heat and simmer uncovered for 5 minutes or until vegetables are tender.

Stir in couscous.

Remove from heat, cover and let stand 5 minutes. Fluff with a fork.

Sprinkle the swordfish steaks with salt and pepper.
Place a large skillet coated with cooking spray over medium heat until
hot.
Add swordfish steaks and cook for 4 minutes on each side or until done. Serve over couscous mixture.

Swordfish on Vegetable Couscous
IngredientsDirections