Grilled Swordfish on Herbed Couscous with Vegetable Minestrone

Directions

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.

Reduce heat to low and simmer for 3 minutes.

Set aside.

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.

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.

To serve, place a rounded ½ 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.