Rosemary Swordfish on Vegetable Couscous

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6 servings (serving size: 5 ounces fish and 3/4 cup couscous)


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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


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.

Created date

July 1997

Nutritional Information

Calories 294
Caloriesfromfat 28 %
Fat 12 g
Satfat 2.8 g
Monofat 5.5 g
Polyfat 2.3 g
Protein 46.7 g
Carbohydrate 20.4 g
Fiber 1.5 g
Cholesterol 85 mg
Iron 2.8 mg
Sodium 338 mg
Calcium 28 mg