Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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