Rosemary Swordfish On Vegetable Couscous

• 1 tablespoon olive oil
• 2 teaspoons minced fresh rosemary
• 1 garlic clove, crushed
• 6 (6-ounce) swordfish steaks
• 1/2 cup diced carrot
• 1/2 cup diced zucchini
• 3 tablespoons chopped pitted kalamata olives
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 (14 1/4-ounce) can no-salt-added chicken broth
• 1 cup uncooked couscous
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Cooking spray

1. Combine first 3 ingredients, and stir well. Rub swordfish steaks with oil mixture, and set aside.
2. Combine carrot and next 8 ingredients (carrot through broth) in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until vegetables are tender. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3. Sprinkle both sides of swordfish steaks with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add swordfish steaks; cook 4 minutes on each side or until done. Serve over couscous mixture.

olive oil, fresh rosemary, garlic, swordfish steaks, carrot, zucchini, olives, lemon juice, ground cumin, ground cinnamon, salt, pepper, salt, couscous, salt, pepper, cooking spray

Taken from www.myrecipes.com/recipe/rosemary-swordfish-on-vegetable-couscous (may not work)