Grilled swordfish on herbed couscous w/vegetable minestrone

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.)
 
  To make the vegetable minestrone, heat the oil in a large saucepan over
  medium heat.  Add the garlic and cook just until it starts to sizzle; do
  not brown.  Add the herbs, juice, stock and peper and bring to a boil.
  Reduce heat to low and simmer for 3 minutes.  Set aside.
  
  To make the couscous, combine the stock, pepper, herbs and oil in a small
  saucepan and bring to a boil.  Add the couscous, mix well and remove from
  the heat.  Cover tightly and allow to stand for at least 5 minutes, or
  until all of the liquid has been absorbed.  Set aside.
  
  Wash the swordfish and pat it dry.  Rub the surface with a little olive
  oil and sprinkle with salt, freshly ground black pepper and herbs, if
  desired.  Cook over a charcoal grill or under a broiler just until it
  turns from translucent to opaque, about 3 to 4 minutes per side.  Do not
  overcook or the fish will become tough.
  
  To serve, place a rounded 1/2 cup of couscous on each of 4 plates and top
  with a piece of grilled swordfish.  Spoon the minestrone around each
  serving, dividing it equally.  Garnish each serving with a sprig of fresh
  thyme or rosemary, if desired.