---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood, Main dish
       Yield: 4 servings
       1 tb Olive oil
       1    Clove garlic, pressed or
       2 c  Finely diced vegetables
            (such as yellow squash,
            Zucchini, onion, red bell
   1 1/2 tb Chopped fresh basil leaves
       1 ts Chopped fresh thyme leaves
       1 ts Chopped fresh rosemary
       1    11.5 oz can V-8 juice
     1/4 c  Fat-free chicken stock
     1/4 ts White pepper
            HERBED COUSCOUS:
   1 1/2 c  Fat-free chicken stock
     1/4 ts Freshly ground black pepper
       1    Bay leaf
       1 ts Chopped fresh thyme leaves
     1/2 ts Chopped fresh rosemary
       1 ts Olive oil
       1 c  Couscous
   1 1/2 lb Fresh swordfish (4 6-oz
            Sprigs of fresh thyme or
            Rosemary, for garnish (opt.)
   To make the vegetable minestrone, heat the oil in a large saucepan over
   medium heat.  Add the garlic and cook just until it starts to sizzle; do
   not brown.  Add the herbs, juice, stock and peper and bring to a boil.
   Reduce heat to low and simmer for 3 minutes.  Set aside.
   To make the couscous, combine the stock, pepper, herbs and oil in a small
   saucepan and bring to a boil.  Add the couscous, mix well and remove from
   the heat.  Cover tightly and allow to stand for at least 5 minutes, or
   until all of the liquid has been absorbed.  Set aside.
   Wash the swordfish and pat it dry.  Rub the surface with a little olive
   oil and sprinkle with salt, freshly ground black pepper and herbs, if
   desired.  Cook over a charcoal grill or under a broiler just until it
   turns from translucent to opaque, about 3 to 4 minutes per side.  Do not
   overcook or the fish will become tough.
   To serve, place a rounded 1/2 cup of couscous on each of 4 plates and top
   with a piece of grilled swordfish.  Spoon the minestrone around each
   serving, dividing it equally.  Garnish each serving with a sprig of fresh
   thyme or rosemary, if desired.