Grilled Swordfish Steaks, Couscous Salad and Grilled Zucchini

Ingredients

• 0.75 cup dried chickpeas (soaked overnight)
• 1 cup pearl couscous (also known as Israeli couscous)
• 1.25 cup water (for cooking couscous)
• 1 tbsp olive oil (for toasting couscous)
• 1 pcs cucumber (medium, chopped)
• 1 cup cherry tomato (halved)
• 0.5 pcs red onion (small, finely diced)
• 0.5 cup kalamata olives (pitted and halved)
• 0.5 cup feta cheese (crumbled)
• 0.25 cup parsley (fresh, chopped)
• 2 tbsp mint (fresh, chopped)
• 3 tbsp extra virgin olive oil (for the dressing)
• 3 tbsp lemon juice (freshly squeezed)
• 1 pcs garlic (clove, minced)
• 1 tsp dijon mustard
• 0.5 tsp dried oregano
• 0.5 tsp salt (divided for chickpeas and couscous)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the chickpeas

   • Rinse the dried chickpeas and soak them in ample water overnight, or for at least 8 hours.
   • Drain the soaked chickpeas and rinse them again.
   • In a pressure cooker, combine the chickpeas, 3 cups of fresh water, and 0.25 tsp of salt.
   • Cook on high pressure for 20-25 minutes, or until the chickpeas are tender but not mushy. Let the pressure release naturally.
   • Drain the cooked chickpeas and set them aside.
2. 2

   Cook the pearl couscous

   • 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 1.25 cups of water and add the remaining 0.25 tsp of salt. Bring to a boil.
   • Reduce the heat to low, cover, and simmer for 10-12 minutes, until all liquid is absorbed.
   • Remove from heat, let stand covered for 5 minutes, then fluff with a fork. Transfer to a large bowl to cool slightly.

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.