• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Rosemary Swordfish on Vegetable Couscous

  • Recipe Submitted by on

Category: Beans

 Ingredients List

  • 1 tb Olive oil
  • 1 tb Fresh rosemary; minced
  • 1 Clove garlic; crushed
  • 36 oz Swordfish steaks
  • 1/2 c Carrots; diced
  • 1/2 c Zucchini; diced
  • 3 tb Kalamata olives; pitted and
  • -chopped
  • 2 tb Fresh lemon juice
  • 3/4 ts Ground cumin
  • 1/4 ts Ground cinnamon
  • 1/8 ts Salt; optional
  • 1/8 ts Pepper
  • 2 c Chicken broth
  • 1 c Couscous; uncooked
  • 1/8 ts Salt; optional
  • 1/8 ts Pepper
  • Cooking spray


Combine olive oil, rosemary and garlic and stir well. Rub into swordfish
steaks and set aside.

Combine carrot and next 8 ingredients (carrots through chicken stock), in a
medium saucepan. Bring to a boil, reduce heat and simemer, uncovered, five
minutes or until vegetables are tender. Stir in couscous,. Remove from
heat; cover and let stand five minutes. Fluff with a fork.

Sprinkle both sides of swordfish steaks with salt and pepper. Place a large
nonstick skillet coated with cooking spray over medium high heat until hot.
Add swordfish and cook four minutes on each side or until done. Serve over
couscous mixture.

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