Couscous Pilaf:

1	medium onion, 5 ounces (150 g), chopped

2	garlic cloves, finely chopped

1/2	teaspoon (2.5 ml) ground cumin

1/2	teaspoon (2.5 ml) paprika

1/4	teaspoon (1.25 ml) ground cinnamon

1/4	teaspoon (1.25 ml) cayenne pepper

1 1/2

cups (360 ml) fat-free low-sodium canned chicken broth

5	ounces (150 g) raw instant couscous

Swordfish and Mango Stir-Fry:

1	pound (480 g) swordfish steak, cut about 2 inches (5 cm) thick

1	medium ripe navel orange

3	tablespoons (45 ml) fresh orange juice

1	teaspoon (5 ml) cornstarch

1	tablespoon (15 ml) canola oil

2	garlic cloves, minced

1/4	pound (120 g) thin asparagus, trimmed and cut into 1-inch (2.5 cm) pieces

1/3	cup (9 g) chopped fresh mint or flat-leaf parsley

1/2	fresh lemon

1. In a medium saucepan, bring onion, garlic, cumin, paprika, ground cinnamon, cayenne pepper, and chicken broth to a rapid boil. Boil, uncovered, for 2 minutes. Stir in couscous; cover and remove from heat. Let stand 5 minutes.
2. Meanwhile, cut swordfish into 8 pieces of equal size. Set aside.
3. Working over a small bowl to catch any juice, peel orange, removing all of the white pitch. Slice crosswise into 4 slices. Set aside. Add the orange juice to any juice in the bowl, Add cornstarch, stirring until dissolved. Set aside.
4. Heat a large nonstick skillet or wok over high heat, swirl in the canola oil, and add the garlic. Stir-fry for 15 seconds. Add the swordfish and asparagus and stir-fry for 4 minutes, turning the swordfish carefully.
5. Stir the sauce again and add to the wok. Continue to stir-fry for another 1 to 2 minutes, until swordfish is opaque throughout and nicely coated. Add the orange slices and mint. Cook for another 30 seconds.
6. To serve, fluff the couscous with a fork and pile into the center of a large platter. Cover and surround with swordfish stir-fry mixture. Squeeze the lemon over all. Serve at once.