Rosemary Swordfish on Vegetable Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
2 teaspoons minced fresh rosemary |
1 garlic clove, crushed |
6 (6-ounce) swordfish steaks |
1/2 cup diced carrot |
1/2 cup diced zucchini |
3 tablespoons chopped pitted kalamata olives |
2 tablespoons fresh lemon juice |
3/4 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 (14 1/4-ounce) can no-salt-added chicken broth |
1 cup uncooked couscous |
1/8 teaspoon salt |
1/8 teaspoon pepper |
cooking spray |
Directions:
1. Combine first 3 ingredients, and stir well. Rub swordfish steaks with oil mixture, and set aside.
2. Combine carrot and next 8 ingredients (carrot through broth) in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until vegetables are tender. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3. Sprinkle both sides of swordfish steaks with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add swordfish steaks; cook 4 minutes on each side or until done. Serve over couscous mixture.
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