Rosemary Swordfish on Vegetable Couscous

Combine olive oil, rosemary and garlic and stir well. Rub into swordfish steaks and set aside. Combine carrot and next 8 ingredients (carrots through chicken stock), in a medium saucepan. Bring to a boil, reduce heat and simemer, uncovered, five minutes or until vegetables are tender. Stir in couscous,. Remove from heat; cover and let stand five minutes. Fluff with a fork. Sprinkle both sides of swordfish steaks with salt and pepper. Place a large nonstick skillet coated with cooking spray over medium high heat until hot. Add swordfish and cook four minutes on each side or until done. Serve over couscous mixture. NOTES : The swordfish steaks are super when barbecued. Recipe by: Cooking Light, July 1997 Posted to Digest eat-lf.v097.n196 by "Cornellier, Ann" <Cornellier.Ann@tbs-sct.gc.ca> on Aug 4, 1997