Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***VEGETABLE MINESTRONE***
   1      tablespoon    olive oil
   1      clove         garlic -- pressed or
                        minced
   2      cups          finely diced vegetables
                        (such as yellow squash
                        zucchini -- onion, red bell
                        pepper)
   1 1/2  tablespoons   chopped fresh basil leaves
   1      teaspoon      chopped fresh thyme leaves
   1      teaspoon      chopped fresh rosemary
                        leaves
   1      11.5 oz can   v-8 juice
     1/4  cup           fat-free chicken stock
     1/4  teaspoon      white pepper
                        ***HERBED COUSCOUS***
   1 1/2  cups          fat-free chicken stock
     1/4  teaspoon      freshly ground black pepper
   1                    bay leaf
   1      teaspoon      chopped fresh thyme leaves
     1/2  teaspoon      chopped fresh rosemary
                        leaves
   1      teaspoon      olive oil
   1      cup           couscous
                        ***SWORDFISH***
   1 1/2  pounds        fresh swordfish -- (4 6-oz
   1      pieces        )
   1      sprigs        fresh thyme or
                        rosemary -- for garnish (opt.)

Preparation:

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 pepper 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.