Fresh Scallion & Ginger Swordfish with Tamari Miso Couscous and Vegetables

Directions

1. To make couscous bring 1 1/2 cups water to boil.
2. Add couscous, remove from heat.
3. Once couscous has absorbed the water, fluff with fork, set aside.
4. Roast sliced or chopped almonds in olive oil, about 2 minutes.
5. Chop fresh scallions.
6. Season with sea salt and crushed black pepper.
7. Add two tablespoons Cindy's Kitchen Oil Free Tamari Miso Vinaigrette.
8. Fold couscous into Tamari Miso, scallion and almond mixture.
9. For the swordfish, brush with Cindy's Kitchen Fresh Scallion & Ginger Ultimate Cooking Sauce. Grill swordfish on each side for about two minutes.
10. For the vegetable medley saute chopped eggplant, julienned red peppers and snap peas in two tablespoons of Fresh Scallion & Ginger Ultimate Cooking Sauce.
11. To serve, plate couscous, vegetable medley then swordfish.