Rosemary Swordfish on Vegetable Couscous

Rosemary Swordfish on Vegetable Couscous
Rosemary Swordfish on Vegetable Couscous

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

Combine first 3 ingredients, and stir well. Rub swordfish steaks with oil mixture, and set aside. 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. 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. Serving Size: 5 ounces fish and 3/4 cup couscous

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