Title: Grilled Swordfish on Herbed Couscous W/vegetable Minestrone
Categories: Seafood Main
Yield: 4 Servings

		VEGETABLE MINESTRONE:
1	tb	Olive oil
1		Clove garlic, pressed or
		Minced
2	c	Finely diced vegetables
		(such as yellow squash,
		Zucchini, onion, red bell
		Pepper)
1 1/2	tb	Chopped fresh basil leaves
1	ts	Chopped fresh thyme leaves
1	ts	Chopped fresh rosemary
		Leaves
1		11.5 oz can V-8 juice
1/4	c	Fat-free chicken stock
1/4	ts	White pepper
		HERBED COUSCOUS:
1 1/2	c	Fat-free chicken stock
1/4	ts	Freshly ground black pepper
1		Bay leaf
1	ts	Chopped fresh thyme leaves
1/2	ts	Chopped fresh rosemary
		Leaves
1	ts	Olive oil
1	c	Couscous
		SWORDFISH:
1 1/2	lb	Fresh swordfish (4 6-oz
		Pieces)
		Sprigs of fresh thyme or
		Rosemary, for garnish (opt.)

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 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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