Rosemary Swordfish on Vegetable Couscous
| Yield: | 6 Servings |
| Categories: | Cornellier, Lentils, Beans, Seafood |
| 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 |
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