Couscous swordfish and zucchini

Swordfish and zucchini couscous is a dish that exquisitely combines the flavors of the Mediterranean. Here is the recipe to prepare it:

Ingredients

• 200 g of couscous
• 200 g of swordfish
• 2 medium zucchinis
• 1 clove of garlic
• Parsley to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Fish or vegetable broth (about 250 ml)
• Juice of 1 lemon
• Grated zest of 1 lemon (avoiding the white part which is bitter)
• Sesame seeds (optional)

Preparation

1. Begin by preparing the fish or vegetable broth that you will use to cook the couscous.
2. Wash and cut the zucchinis into cubes and the swordfish into pieces of about 2 cm.
3. In a large skillet, heat a drizzle of extra virgin olive oil and lightly sauté the chopped garlic without burning it.
4. Add the sliced zucchinis and sauté until they start to soften.
5. Add the swordfish cubes and cook over medium-high heat for a few minutes, being careful not to break the pieces during cooking. Season with salt and pepper to taste.
6. Meanwhile, pour the couscous into a large bowl and add the hot broth until it covers the couscous by a couple of centimeters. Cover with a lid or clean cloth and let it rest for about 4-5 minutes, until the couscous has absorbed the liquid.
7. Fluff the couscous with a fork to separate the grains and add a drizzle of olive oil.
8. Once the zucchini and swordfish are cooked, add the chopped fresh parsley and grated lemon zest.
9. Combine the swordfish and zucchini with the couscous, adjust for salt and pepper if necessary.
10. Serve the couscous on plates, sprinkle with lemon juice and if desired, garnish with toasted sesame seeds.

Serve the swordfish and zucchini couscous hot, and savor the flavors of the sea and land in one single dish.

Curiosity

Couscous is a very versatile dish that lends itself to numerous variations, both meat and fish. Its origin is North African, but it has spread throughout the Mediterranean, becoming popular in Sicilian cuisine, which inspires this version with swordfish, a fish highly appreciated in the Sicilian waters.