Rosemary Swordfish on Vegetable Couscous
By Lv2Cook
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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
Details
Servings 1
Preparation
Step 1
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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