Ingredients
>
1 1/2 cups couscous
>
3 (about 1 1/2 lbs) swordfish steaks
>
6 tbsp olive oil, divided
>
1/2 cup fresh mint
>
1 clove garlic
>
2 lemons
>
1/2 tsp ground coriander
>
1/4 tsp ground cumin
>
1/2 tsp smoked paprika
Steps
1
Set grill to medium-high. Cook the couscous according to package directions. Brush the swordfish steaks with 1 tbsp olive oil and season with salt and pepper. Grill swordfish 3–4 min. per side, until cooked through.
2
Meanwhile, in a food processor, pulse the mint, garlic, 3 tbsp lemon juice (from 1 lemon), coriander, cumin, and smoked paprika until finely chopped. Add the remaining 5 tbsp olive oil and pulse just until combined.
3
Cut remaining lemon into wedges. Thinly slice the swordfish. Divide couscous and swordfish among 4 plates. Serve with herb sauce.
