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Grilled Swordfish & Pearl Couscous

Grilled Swordfish & Pearl Couscous

Prep time: 12-15 minutes

It’s the best time–dinnertime–and we know y’all are hungry. Hungry, and sea-riously excited to dig into this grilled swordfish. We’ve never been more charged for charred green beans, and simply cannot keep reserved about our love for the preserved lemon & roasted red pepper purée in the couscous. Enjoy!

In your bag

  • Grilled citrus & herb-marinated swordfish
  • Pearl couscous with roasted red pepper & preserved lemon purée
  • Charred green beans
  • Burnt garlic vinaigrette

At home

  • Lightly greased aluminum foil-lined sheet tray (for swordfish option #1 and green beans option #1)
  • Nonstick pan (for swordfish option #2)
  • Microwave-safe bowl (for green beans option #2)
  • Microwave-safe bowl (for couscous)

The Swordfish

Option 1: Oven

  1. Preheat oven to 400F. Add swordfish to a lightly greased foil-lined sheet tray & pop in the oven for 10-12 minutes or until warmed through.

Option 2: Stovetop 

  1. Add a little oil to a nonstick pan and heat over medium until hot. Then add your swordfish and sear for a few minutes each side until golden and heated to your liking.

The Charred Green Beans

Option 1: Oven

  1. Add green beans to a lightly greased foil-lined sheet tray (next to your swordfish, if using the oven for that!).
  2. Pop into the oven for 10-12 minutes or until hot.

Option 2: Microwave

  1. Add your green beans to a microwave-safe dish, cover with a damp paper towel, and microwave until warmed to your liking!

The Couscous

  1. Scoop your couscous into a microwave-safe dish, add a splash of water, cover with a damp paper towel, and microwave until warmed to your liking.

Swordfish goes on the plate first, with a nice big scoop of couscous right next to it. Nestle in your green beans too, and don’t forget to drizzle that burnt garlic vinaigrette over the top!

That’s it! #Dinnersolved, dinner served.
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