Rosemary Swordfish On Vegetable Couscous Recipe

Name: Rosemary Swordfish On Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 teaspoons minced fresh rosemary; 1 garlic clove, crushed; 6 (6-ounce) swordfish steaks; 1/2 cup diced carrot; 1/2 cup diced zucchini; 3 tablespoons chopped pitted kalamata olives; 2 tablespoons fresh lemon juice; 3/4 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1 (14 1/4-ounce) can no-salt-added chicken broth; 1 cup uncooked couscous; 1/8 teaspoon salt; 1/8 teaspoon pepper; Cooking spray

Servings: persons

1 tablespoon olive oil
2 teaspoons minced fresh rosemary
1 garlic clove, crushed
6 (6-ounce) swordfish steaks
1/2 cup diced carrot
1/2 cup diced zucchini
3 tablespoons chopped pitted kalamata olives
2 tablespoons fresh lemon juice
3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon pepper
1 (14 1/4-ounce) can no-salt-added chicken broth
1 cup uncooked couscous
1/8 teaspoon salt
1/8 teaspoon pepper
Cooking spray

1
Combine first 3 ingredients, and stir well. Rub swordfish steaks with oil mixture, and set aside.
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.
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.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 teaspoons minced fresh rosemary, 1 garlic clove, crushed, 6 (6-ounce) swordfish steaks, and more.

Yes, Rosemary Swordfish On Vegetable Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Swordfish On Vegetable Couscous

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