Swordfish with a Citrus Herb Couscous, Spaghetti Squash & Black Bean Salsa

2ea swordfish 6oz portion
1c Moroccan couscous
1ea orange
1/4c feta cheese
1T sage chiffonade
1/4ea spaghetti squash (1.5c cooked)
1/4c black beans
1/4c cooked corn
1/2ea roasted red bell pepper
1ea lemon juiced
4 sprigs thyme
1T chives
1/2ea lime
1/4ea avocado
2T butter
2T Blended oil
2c vegetable stock

Spaghetti Squash:
Melt butter
Brush butter onto squash and season with salt and pepper to taste
Roast squash in oven at 375 degrees for 40 minutes or until flesh is tender

Bring stock to a boil, add couscous. Remove from heat and cover, let sit for 5 minutes. Zest orange into pot along with feta cheese and sage. Season with salt and pepper to taste.

Finely chop chives and roasted red bell pepper
Add black beans, corn and 1T EVOO
Zest lime into mixture and add diced avocado
Season with salt and pepper to taste

Season with salt and pepper to taste
Pan roast steaks with blended oil and remaining EVOO, until cooked medium well, cooking it on one side ¾ of the way to get a crispy sear on it
Once flipped add lemon juice and thyme