Grilled Swordfish Steaks, Couscous Salad and Grilled Zucchini

Ingredients

• 1.5 cup Pearl Couscous
• 2 cup Vegetable Broth (or water)
• 1 tbsp Olive Oil (for cooking couscous)
• 1.5 cup Chickpeas (canned, rinsed and drained)
• 1 medium English Cucumber (chopped)
• 2 cup Cherry Tomatoes (halved)
• 0.5 medium Red Onion (finely diced)
• 0.5 cup Kalamata Olives (pitted and halved)
• 0.5 cup Feta Cheese (crumbled)
• 0.25 cup Fresh Parsley (chopped)
• 2 tbsp Fresh Mint (chopped)
• 0.25 cup Extra Virgin Olive Oil (for the dressing)
• 3 tbsp Lemon Juice (freshly squeezed)
• 1 clove Garlic (minced)
• 1 tsp Dijon Mustard
• 1 tsp Dried Oregano
• 1 tsp Salt (divided)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Cook the Pearl Couscous (15-20 minutes)

   • Heat 1 tbsp of olive oil in a medium saucepan over medium heat.
   • Add the pearl couscous and toast for 2-3 minutes, stirring frequently, until lightly golden and fragrant.
   • Carefully pour in the vegetable broth and add 1/2 tsp of salt. Bring the mixture to a boil.
   • Reduce the heat to low, cover the saucepan, and let it simmer for 10-12 minutes, or until all the liquid has been absorbed.
   • Remove from heat and let it stand, covered, for 5 minutes. Afterwards, fluff the couscous with a fork and transfer to a large bowl to cool slightly.
2. 2

   Prepare the Lemon-Herb Vinaigrette (3 minutes)

   • In a small bowl or a jar with a lid, combine the 1/4 cup extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, and dried oregano.
   • Add the remaining 1/2 tsp of salt and the freshly ground black pepper.
   • Whisk vigorously or shake the jar until the dressing is well-emulsified.
3. 3

   Assemble the Salad (5 minutes)

Ingredients

• 4 pcs Zucchini (medium, about 800g total)
• 2 tbsp Olive Oil
• 1 tsp Garlic Powder
• 0.75 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 pcs Lemon (cut into wedges, for serving)

Instructions

1. 1

   Prepare the Grill and Zucchini

   • Preheat your grill to medium-high heat (400-450°F / 200-230°C). Clean the grates well and lightly oil them to prevent sticking.
   • While the grill heats, wash and pat dry the zucchini. Trim off both the stem and blossom ends.
   • Slice each zucchini lengthwise into uniform planks, about 1/2-inch thick. Consistent thickness ensures even cooking.
2. 2

   Season the Zucchini

   • Place the zucchini planks in a large bowl or on a baking sheet.
   • Drizzle with olive oil, then sprinkle evenly with garlic powder, salt, and freshly ground black pepper.
   • Use your hands or tongs to gently toss the planks, ensuring each one is lightly coated on all sides with oil and seasonings.
3. 3

   Grill to Perfection

   • Place the seasoned zucchini planks directly on the hot grill grates, perpendicular to the bars to get the best grill marks.
   • Grill for 3-4 minutes on the first side, without moving them, until they are tender and have developed a nice char.
   • Using tongs, flip the planks and grill for another 3-4 minutes on the second side until tender-crisp. Be careful not to overcook, as they can become mushy.
4. 4

   Serve and Garnish

   • Carefully remove the zucchini from the grill and arrange them on a serving platter.
   • Squeeze the fresh lemon wedges over the hot zucchini for a burst of bright flavor.
   • Serve immediately as a delicious, healthy side dish.