Grilled Swordfish with Israeli Couscous


8oz swordfish steak, no skin
1 cup Israeli couscous
1 oz roasted red peppers
1 oz chopped baby spinach
1oz shaved asiago cheese
1 tsp minced garlic
Salt & Pepper
¼ lemon
Vegetable Stock
Cooking spray
Olive oil

Swordfish Preparation:

Salt & pepper both sides of the swordfish
Spray both sides with vegetable oil or cooking spray
Place swordfish in the center of the grill and cook for 3-4 minutes on each side.  Squeeze ¼ lemon over the swordfish

Couscous Preparation:

In a medium saucepan add 2 tablespoons olive oil on medium heat
Add 1 teaspoon minced garlic and cook for 1 minute until browned
Add 2 cups vegetable stock and bring to a boil
Add 1 cup of Israeli couscous and reduce heat to a simmer.  Cover pot for 4 minutes
Add Asiago cheese, 1 teaspoon salt, 1 teaspoon pepper, roasted red peppers, and baby spinach

Enjoy the Chef John difference!