Swordfish with Vegetable Couscous and Tomato Vinaigrette

Swordfish with Vegetable Couscous and Tomato Vinaigrette
12 Ingredients
  • ½ lb. plum tomatoes (about 4)
  • 1½ tsp. Wine vinegar
  • 3 tbsp. olive oil
  • ½ tsp. dried oregano
  • fresh-ground black pepper
  • 1¾ tsp. salt
  • 2 scallions including green tops
  • 1 fennel bulb
  • 1 summer squash
  • 2½ c. canned low-sodium chicken broth or homemade stock
  • 1⅓ c. couscous
  • 4 swordfish steaks (about 2 pounds in all)
Nutrition
569
28% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

32% 21

Saturated

20% 4

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

19% 56

Carbs (net)

- 50

Fiber

26% 7

Sugars

- 5

Sugars, added

- 0

Protein

78% 39

Cholesterol

30% 90

Sodium

51% 1214

Calcium

8% 84

Magnesium

23% 95

Potassium

29% 1342

Iron

14% 3

Zinc

18% 2

Phosphorus

80% 557

Vitamin A

12% 110

Vitamin C

27% 25

Thiamin (B1)

21% 0

Riboflavin (B2)

21% 0

Niacin (B3)

98% 16

Vitamin B6

77% 1

Folate equivalent (total)

15% 58

Folate (food)

- 58

Folic acid

- 0

Vitamin B12

103% 2

Vitamin D

126% 19

Vitamin E

33% 5

Vitamin K

57% 68
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