Rosemary Swordfish on Vegetable Couscous

Cooking Light, July 1997

 This was pretty good. I didn’t have enough couscous so it was a little runny and I had to use a slotted spoon, but it tasted really good. The rosemary and the fish was a nice combination. I sprinkled some lemon juice over the fish before I served it which brightened the flavors a bit.

Knife

Cutting board

Measuring cups and spoons

Nonstick skillet

Small saucepan

Bowl

Spatula