Sicilian Swordfish Involtini with Roasted Vegetable Couscous

Ingredients

• 1 1/2 pounds swordfish fillets, cut into 10 thin strips
• 1 cup breadcrumbs, panko or whole wheat
• 2 tablespoons lemon zest
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups couscous, whole wheat
• 1 pint cherry tomatoes, halved
• 2 medium zucchini, diced
• 1 can chickpeas, rinsed and drained
• 2 tablespoons lemon juice

Instructions

1. 1

   Preheat oven to 400°F. In a bowl, mix together the breadcrumbs, lemon zest, parsley, basil, and garlic. Brush the swordfish strips with 1 tablespoon of olive oil and season with salt and pepper. Place a heaping tablespoon of the breadcrumb mixture onto the center of each swordfish strip and roll up tightly to form an involtini. Secure with toothpicks.

2. 2

   In a large baking dish, toss the cherry tomatoes, zucchini, chickpeas, and remaining 1 tablespoon of olive oil. Season with salt and pepper. Roast for 20 minutes, stirring halfway, until vegetables are tender.