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Rosemary Swordfish on Vegetable Couscous

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

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

Nutrition 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

How to Make It

  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.