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Greek Swordfish with CousCous
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 5 minutes
Difficulty: Intermediate

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
1 Fat , 1 1/2 Vegetables , 1/2 Milk , 1 Starch , 5 1/2 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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1 1/2 lb  swordfish fillets
1 cup  Couscous, cooked
4 each  medium garlic cloves
1 tbsp  fresh lemon juice
1 tsp  oregano leaves
1 tsp  ground thyme
1 cup  plain yogurt, whole milk
1 each  medium cucumber
1 tbsp  white wine vinegar
0 1/2 tsp  salt
0 1/2 tsp  black pepper
3 cup  Lettuce, iceberg
2 cup  chopped tomato
  1. In large bowl, gently mix fish, 2 minced garlic cloves, lemon juice, oregano, and thyme.
  2. Cover, and refrigerate 20 minutes, stir occasionally.
  3. In small bowl, mix yogurt, cucumber, vinegar, salt, pepper, and remaining 2 minced garlic cloves. Set aside.
  4. Coat large nonstick pan with cooking spray and place over medium heat.
  5. Remove swordfish from refrigerator. Transfer to hot pan. Cook swordfish until opaque, about 2-3 minutes per side.
  6. Cook couscous according to package directions.
  7. To serve, arrange equal portions of swordfish, lettuce, tomatoes, yogurt sauce, and couscous on each plate. Serve immediately.

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