| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Cornellier, Fish & seaf, Beans, Lentils & g | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. NOTES : The swordfish steaks are super when barbecued. Recipe by: Cooking Light, July 1997 Posted to Digest eat-lf.v097.n196 by "Cornellier, Ann" <Cornellier.Ann@tbs-sct.gc.ca> on Aug 4, 1997
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