Grilled Swordfish and Pineapple Skewers with Couscous

Ingredients

• 1/2 cup extra-virgin olive oil , divided
• 2 tablespoon shoney
• \1 3/4 teaspoon stable salt , divided
• 1 teaspoon grated lemon zest plus 1/4 cup juice (2 lemons)
• 1/4 teaspoon cayenne pepper
• \1 1/2 pound sskinless swordfish steak , 1 inch thick, cut into 32 (1-inch) piece s
• 1 small pineapple , peeled, cored, and cut into 32 (1-inch) piece s
• 1 large red onion , cut into 1-inch piece s
• \1 1/2 cup swater
• 1 teaspoon curry powder
• \1 1/4 cup scouscous
• 1/2 cup slice d almonds , toasted

Instructions

1. Whisk 5 tablespoons oil, honey, 2 teaspoons salt, lemon zest and juice, and cayenne together in large bowl.
2. Reserve ⅓ cup marinade for serving.
3. Pat swordfish dry with paper towels.
4. Add swordfish, pineapple, and onion to remaining marinade and toss to coat.
5. Thread 2 to 3 onion pieces, then 1 swordfish piece, then 1 pineapple piece onto each of eight 12 inch metal skewers.
6. Repeat pattern 3 more times on each skewer and finish each skewer with 2 to 3 onion pieces.
7. Bring water, curry powder, and remaining 3 tablespoons oil and ¾ teaspoon salt to boil in medium saucepan over medium high heat. Stir in couscous, cover, and let sit off heat for 5 minutes. Stir in almonds. Transfer to platter and place skewers on top. Drizzle with reserved marinade. Serve.