| | VEGETABLE MINESTRONE: |
| 1 | tb | Olive oil |
| 1 | | Clove garlic -- pressed or |
| | Minced |
| 2 | c | Finely diced vegetables |
| | (such as yellow squash |
| | Zucchini, onion -- red bell |
| | Pepper) |
| 1 1/2 | tb | Chopped fresh basil leaves |
| 1 | ts | Chopped fresh thyme leaves |
| 1 | ts | Chopped fresh rosemary |
| | Leaves |
| 1 | | 11.5 oz can V-8 juice |
| 1/4 | c | Fat-free chicken stock |
| 1/4 | ts | White pepper |
| | HERBED COUSCOUS: |
| 1 1/2 | c | Fat-free chicken stock |
| 1/4 | ts | Freshly ground black pepper |
| 1 | | Bay leaf |
| 1 | ts | Chopped fresh thyme leaves |
| 1/2 | ts | Chopped fresh rosemary |
| | Leaves |
| 1 | ts | Olive oil |
| 1 | c | Couscous |
| | SWORDFISH: |
| 1 1/2 | lb | Fresh swordfish (4 6-oz |
| | Pieces) |
| | Sprigs of fresh thyme or |
| | Rosemary -- for garnish (opt |
