Title: Grilled swordfish on herbed couscous w/vegetable minestro
 Categories: Seafood, Main dish
      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.