Ingredients Jump to Instructions ↓


  2. 1 tb Olive oil

  3. 1 Clove garlic, pressed or Minced 2 c Finely diced vegetables

  4. (such as yellow squash,

  5. Zucchini, onion, red bell

  6. Pepper)

  7. 1/2 tb Chopped fresh basil leaves

  8. 1 ts Chopped fresh rosemary

  9. 11 1/2 oz can V-

  10. 8 juice

  11. 1/4 c Fat-free chicken stock

  12. 1/4 ts White pepper


  14. 1/2 c Fat-free chicken stock

  15. 1/4 ts Freshly ground black pepper

  16. 1 Bay leaf

  17. 1 ts Chopped fresh thyme leaves

  18. 1/2 ts Chopped fresh rosemary

  19. Leaves

  20. 1 ts Olive oil

  21. 1 c Couscous


  23. 1/2 lb Fresh swordfish 

  24. 4 6-oz

  25. Pieces)

  26. Sprigs of fresh thyme or Rosemary, for garnish (opt.)

Instructions Jump to Ingredients ↑

  1. To make the vegetable minestrone, heat the oil in a large saucepan over medium heat. Add the garlic and cook just until it starts to sizzle; do not brown. Add the herbs, juice, stock and peper and bring to a boil.

  2. Reduce heat to low and simmer for 3 minutes. Set aside.

  3. To make the couscous, combine the stock, pepper, herbs and oil in a small saucepan and bring to a boil. Add the couscous, mix well and remove from the heat. Cover tightly and allow to stand for at least 5 minutes, or until all of the liquid has been absorbed. Set aside.

  4. Wash the swordfish and pat it dry. Rub the surface with a little olive oil and sprinkle with salt, freshly ground black pepper and herbs, if desired. Cook over a charcoal grill or under a broiler just until it turns from translucent to opaque, about 3 to 4 minutes per side. Do not overcook or the fish will become tough.

  5. To serve, place a rounded 1/2 cup of couscous on each of 4 plates and top with a piece of grilled swordfish. Spoon the minestrone around each serving, dividing it equally. Garnish each serving with a sprig of fresh thyme or rosemary, if desired. —–


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