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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Greek Swordfish with CousCous

Source: dLife

Seasoned swordfish served with Greek yogurt sauce, lettuce, tomatoes, and whole grain couscous.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	364.5

Total Carbs	20.4 g

Dietary Fiber	3.2 g

Sugars	7.1 g

Total Fat	10.5 g

Saturated Fat	3.5 g

Unsaturated Fat	2.0 g

Potassium	900.7 mg

Protein	44.0 g

Sodium	213.5 mg

Dietary Exchanges 10.5 Fat, 1.4 Vegetables, 0.0 Fruits, 0.2 Milk, 0.5 Starch, 5.5 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup Couscous, cooked 1.5
1 1/2 lb swordfish fillets 4.0
4 each medium garlic cloves 1.0
1 tbsp fresh lemon juice 1.0
1 tsp oregano leaves 1.0
1 tsp ground thyme 1.0
1 cup plain yogurt, whole milk 1.0
1 each medium cucumber 1.0
1 tbsp white wine vinegar 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp black pepper 3.0
3 cup Lettuce, iceberg 2.0
2 cup chopped tomato

Directions

In large bowl, gently mix fish, 2 minced garlic cloves, lemon juice, oregano, and thyme.
Cover, and refrigerate 20 minutes, stir occasionally.
In small bowl, mix yogurt, cucumber, vinegar, salt, pepper, and remaining 2 minced garlic cloves. Set aside.
Coat large nonstick pan with cooking spray and place over medium heat.
Remove swordfish from refrigerator. Transfer to hot pan. Cook swordfish until opaque, about 2-3 minutes per side.
Cook couscous according to package directions.
To serve, arrange equal portions of swordfish, lettuce, tomatoes, yogurt sauce, and couscous on each plate. Serve immediately.