Pan-Seared Garlic-Basil Vegan 'Swordfish' with Roasted Cherry Tomato Couscous
Enjoy a quick, flavorful vegan twist on a classic fish dish with pan-seared hearts of palm fillets, infused with garlic and basil, served alongside a vibrant cherry tomato couscous. This stovetop recipe is perfect for a satisfying plant-based meal in under 20 minutes.
- 2 cans (14 oz each) hearts of palm (whole, drained)
- 3 tbsp olive oil
- 3 units garlic cloves, minced
- 0.25 cup fresh basil, chopped
- 2 tbsp lemon juice
- 1.5 cups cherry tomatoes, halved
- 1 cup couscous
- 1.25 cups vegetable broth
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
In a medium saucepan, bring vegetable broth to a boil. Add couscous, cover, remove from heat, and let steam for 5 minutes.
⏱️ 5 minutesMeanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add cherry tomatoes and sauté until softened and slightly caramelized, about 3 minutes. Transfer to a bowl.
⏱️ 3 minutes 🌡️ Medium-highPat hearts of palm dry and slice lengthwise to resemble fillets. In the same skillet, add remaining olive oil and minced garlic. Sauté hearts of palm for 2-3 minutes per side until golden.
⏱️ 5 minutes 🌡️ Medium-highStir chopped basil, lemon juice, salt, and black pepper into the skillet with the hearts of palm, cooking for 1 more minute.
⏱️ 1 minuteFluff couscous with a fork and mix in sautéed cherry tomatoes. Plate couscous, top with garlic-basil hearts of palm, and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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