Grilled Swordfish and Pineapple Skewers with Couscous | America's Test Kitchen

Ingredients

• ½ cup extra-virgin olive oil, divided
• 2 tablespoons honey
• 2¾ teaspoons table salt, divided
• 1 teaspoon grated lemon zest plus ¼ cup juice (2 lemons)
• ¼ teaspoon cayenne pepper
• 1½ pounds skinless swordfish steak, 1 inch thick, cut into 32 (1-inch) pieces
• 1 small pineapple, peeled, cored, and cut into 32 (1-inch) pieces
• 1 large red onion, cut into 1-inch pieces
• 1½ cups water
• 1 teaspoon curry powder
• 1¼ cups couscous
• ½ cup sliced almonds, toasted