Ingredients
- 11 1/2 v
- 8 juice
- 1 1/2 swordfish (fresh)
- 1 clove garlic
- 1 bay leaf
- 425 ml fat-free chicken stock
- 240 gr vegetables (finely diced)
- 160 gr couscous
- 16 ml olive oil
- 5 ml olive oil
- 4 gr thyme leaves (chopped fresh)
- 3 gr basil leaves (chopped fresh)
- 2 gr rosemary (chopped fresh)
- 1 gr pepper (white)
- 1 gr black pepper (freshly ground)
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 half 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.