Grilled Swordfish and Pineapple Skewers with Couscous

Name: Grilled Swordfish and Pineapple Skewers with Couscous
Yield: Serves 4
Ingredients: ½ cup, extra-virgin olive oil, divided; 2 tablespoons, honey; 2¾ teaspoons, table salt, divided; 1 teaspoon, grated lemon zest plus ¼ cup juice (2 lemons); ¼ teaspoon, cayenne pepper; 1½ pounds skinless, swordfish steak, 1 inch thick, cut into 32 (1-inch) pieces; 1 , small pineapple, peeled, cored, and cut into 32 (1-inch) pieces; 1 , large red onion, cut into 1-inch pieces; 1½ cups, water; 1 teaspoon, curry powder; 1¼ cups, couscous; ½ cup, sliced almonds, toasted

2 comments

Appears in Cook's Country August/September 2023

Curry-flavored couscous makes the perfect base for these vibrant skewers.

SERVES4

TIME1¼ Hours

Grilled Swordfish and Pineapple Skewers with Couscous

WHY THIS RECIPE WORKS

Sweet and tangy pineapple contrasted meaty swordfish and punchy red onion for these quick-cooking kebabs.

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