Reheating time: 10-15 minutes

It’s the week of new things! Well, every week is the week of new things. At least that’s the goal. Yesterday was lamb, which was a first, and tonight is swordfish. Believe it or not, it’s harder than you’d think to try new techniques and processes here, because every time we do, there’s like, zero room for error. If it’s on the menu, it’s gotta work! I think we nailed this one. Hopefully the feeling is mutual. Tonight, we’ve got roasted eggplant + swordfish kebabs- with the tastiest fenugreek + coriander marinade you’ve ever had. It’s amazing. You could marinate cardboard with this stuff, and it would be delicious. What else? Pearled couscous with harissa, preserved lemon, and fresh herbs, salted cucumber + tomato salad with a simple tahini vinaigrette, and a fava bean + chickpea hummus. Lots of flavor, textures, and tastes tonight. Explore for yourself!

Get in there!

For the swordfish:

I hope you like to grill! I’m going to be very adamantly suggesting reheating on the grill this summer, for so many reasons. But most importantly, no cleanup. Easy. To reheat the swordfish on the grill, just fire it up, and place the skewers over medium heat. Let them sear and char on one side, for 1-2 minutes, then flip and repeat. Once they’re hot and caramelized, they’re ready! 

If you’re not grilling this evening, that’s not a problem at all. These kebabs will do just fine under the broiler! Line a sheet tray with aluminum foil, arrange the skewers in a flat layer, and broil for 2-4 minutes, give a flip, and 2-3 more minutes. Hot, caramelized, and ready to go!

For the couscous:

Super simple. You can either microwave this, or warm it in a saucepot. I won’t tell you how long to microwave for, cause I don’t know, but basically we just want hot couscous. Or maybe you like cold stuff like me- in which case skip the microwave, and get down on some cold couscous. To heat in a sautee pan, simply warm the pan over medium high heat, add some butter or olive oil, and scoop in the couscous. Fry the couscous in the fat, give it a stir, and add a splash of water to facilitate some steaming action. Keep stirring till the couscous has been heated through, and is nice and steamy/rehydrated. That’s it! 

For the cuke + tomato salad:

Simple is best. You don’t really have to do anything to cucumbers or cherry tomatoes to make them delicious. We simply salted them, dressed them up with some real nice olive oil and dill, and paired it up with a super simple tahini vinaigrette. Toss the veggies in a bowl, drizzle the tahini vinaigrette on top, and mix it all up! 

For the hummus:

This is definitely my favorite part of the whole dinner, and I’ll let you guess why. It’s a pretty easy guess. You’ll see. The hummus is intended to be the facilitating agent for all these flavors, and I think it brings everything together quite nicely. Plate up some couscous, tomato salad, pop the swordfish skewers on top, and give yourself a nice dollop of hummus for all the spreading and dipping. Enjoy!