main meals

Ingredients

	2 large tomato(es), beefsteak, cut into chunks (about 1 1/4 lbs)
	1 cup(s) parsley, fresh, leaves
	2 Tbsp olive oil, divided
	2 medium garlic clove(s)
	1 tsp dried oregano
	1/2 tsp table salt, divided
	1/2 tsp black pepper, freshly ground, divided
	1 1/4 pound(s) swordfish fillet(s), about 1-inch thick, cut into 24 chunks
	2 small yellow pepper(s), cut into 12 chunks each
	1 medium red onion(s), cut into 6 wedges and each wedge cut in half
	1 medium zucchini, sliced lengthwise and then cut crosswise 6 times
	2 cup(s) cooked whole wheat couscous, kept warm

Instructions

• Preheat grill or grill pan.
  
  
• To make sauce, place tomatoes, parsley, 1 tablespoon of oil, garlic, oregano and 1/4 teaspoon each of salt and pepper in a food processor; pulse until tomato is finely chopped. Set aside.
  
  
• Thread 2 pieces each of swordfish and yellow pepper, and 1 piece each of onion and zucchini onto each of twelve 8-inch metal skewers. (Note: If you’re using wooden skewers, soak them in water 30 minutes before use to prevent charring.) Brush kabobs with remaining 1 tablespoon of oil and sprinkle with remaining 1/4 teaspoon each of salt and pepper.
  
  
• Grill skewers, turning as needed, until lightly charred and fish is just cooked through, about 8 to 10 minutes. Serve kabobs over couscous with the sauce on the side. Yields 3 kabobs, 1/2 cup of couscous and about 1/2 cup of sauce per serving.

Notes

• *Could affect POINTS values.