Grilled Swordfish on Herbed Couscous with Vegetable Minestrone

1. 1

   To make the vegetable minestrone, heat the oil in a large saucepan over medium heat.

2. 2

   Add the garlic and cook just until it starts to sizzle; do not brown.

3. 3

   Add the herbs, juice, stock and peper and bring to a boil.

4. 4

   Reduce heat to low and simmer for 3 minutes.

5. 5

   Set aside.

6. 6

   To make the couscous, combine the stock, pepper, herbs and oil in a small saucepan and bring to a boil.

7. 7

   Add the couscous, mix well and remove from the heat.

8. 8

   Cover tightly and allow to stand for at least 5 minutes, or until all of the liquid has been absorbed.

9. 9

   Set aside.

10. 10

    Wash the swordfish and pat it dry.

11. 11

    Rub the surface with a little olive oil and sprinkle with salt, freshly ground black pepper and herbs, if desired.

12. 12

    Cook over a charcoal grill or under a broiler just until it turns from translucent to opaque, about 3 to 4 minutes per side.

13. 13

    Do not overcook or the fish will become tough.

14. 14

    To serve, place a rounded 1/2 cup of couscous on each of 4 plates and top with a piece of grilled swordfish.

15. 15

    Spoon the minestrone around each serving, dividing it equally.

16. 16

    Garnish each serving with a sprig of fresh thyme or rosemary, if desired.

* Per serving · 4 servings · Values may vary.