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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