VEGETABLE MINESTRONE:
1 tb Olive oil
1    Clove garlic -- pressed or
Minced
2 c  Finely diced vegetables
(such as yellow squash
Zucchini, onion -- red bell
Pepper)
1 1/2 tb Chopped fresh basil leaves
1 ts Chopped fresh thyme leaves
1 ts Chopped fresh rosemary
Leaves
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
Leaves
1 ts Olive oil
1 c  Couscous
SWORDFISH:
1 1/2 lb Fresh swordfish (4 6-oz
Pieces)
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.