Rosemary Swordfish on Vegetable Couscous

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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.
Cutting board
Measuring cups and spoons
Nonstick skillet
Small saucepan

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