1/2 cup plus tbsp extra virgin olive oil

1 tbsp Dijon mustard

1 tsp grated lemon zest plus 2 tbsp juice

1 cup pimento-stuffed green olives,rinsed

3 tbsp capers,rinsed

3 garlic cloves,minced

2 anchovy fillets,rinsed

1  (10-ounce) box couscous

2 cups boiling water

1/2 cup chopped fresh parsley

Salt and pepper

4   (6-to 8-ounce)skinless swordfish steaks, 1  1/4 inches thick

1. Whisk 1/2 cup oil,mustard, and lemon zest and juice together in small bowl. Set aside half of dressing in second bowl. Pulse remaining dressing with olivesa, capers,garlic, and anchovies in food processor until coarsely chopped about 10 pulses. Set aside.

2. Place couscous in medium bowl. Pour boiling water over couscous, emmediately cover bowl with plastic wrap, and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Fluff with fork and stir in parsley and reserved dressing until throughly combined. Season with salt and pepper to taste.

3. Meanwhile, pat swordfish dry with paper towels  and season with salt and pepper. Heat remaining 1 tbsp oil in 12-inch nonstick skillet over medium -high heat until just smoking. Add swordfish and cook until golden brown and fish flakes apart when gently prodded with paring knife and registers 140 degrees about 3 minutes per side. Serve swordfish with couscous and olive relish.