Rosemary Swordfish on Vegetable Couscous
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
