Recipe - Rosemary Swordfish On Vegetable Couscous

1 tablespoon Olive oil
1 tablespoon Fresh rosemary; minced
1 Clove garlic; crushed
36 ounce Swordfish steaks
One half cup Carrots; minced
One half cup Zucchini; minced
3 tablespoon Kalamata olives; pitted and
chopped
2 tablespoon Fresh lemon juice
Three fourths teaspoon Ground cumin
One fourth teaspoon Ground cinnamon
1/8 teaspoon Salt; optional
1/8 teaspoon Pepper
2 cup Chicken broth
1 cup Couscous; uncooked
1/8 teaspoon Salt; optional
1/8 teaspoon Pepper
Cooking spray

Combine olive oil, rosemary and garlic and stir well. Rub into swordfish
steaks and set aside.

Combine carrot and next 8 ingredients (carrots through chicken stock), in a
medium saucepan. Bring to a boil, reduce heat and simemer, uncovered, five
minutes or until vegetables are tender. Stir in couscous,. Remove from
heat; cover and let stand five minutes. Fluff with a fork.

Sprinkle both sides of swordfish steaks with salt and pepper. Place a large
nonstick skillet coated with cooking spray over medium high heat until hot.
Add swordfish and cook four minutes on each side or until done. Serve over
couscous mixture.

NOTES : The swordfish steaks are super when barbecued. Recipe by: Cooking
Light, July 1997 Posted to Digest eatlf.v097.n196 by "Cornellier, Ann"
Cornellier.Ann@tbssct.gc.ca on Aug 4, 1997