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

How to Make It

Step 1

Combine first 3 ingredients, and stir well. Rub swordfish steaks with oil mixture, and set aside.

Step 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.

Step 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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Ratings & Reviews

ktleyed's Review

August 25, 2013
Pretty good, I grilled as well, but forgot to add salt and pepper which is key. Tasteless without it. Served with lemon wedges as well and caprese salad.

icancookthat's Review

December 28, 2011
I loved this dish! I grilled the swordfish instead of sauteing it, but primarily stuck to the recipe. Best part, it only took 30 minutes! For additional comments check out my blog post: http://www.icancookthat.org/2011/12/grilled-rosemary-swordfish-with.html

JMags516's Review

July 18, 2010
A great recipe. Very easy to prep and make with delicious results the very first time. If you have someone who is not a fan of olives, substitute small capers instead.

hlazarette's Review

February 19, 2009
Very attractive presentation and delicious taste. I added extra vegetables to the vegetable couscous (yellow squash, kale, and avocado) and it wasn't too much. I will definitely make this again.