INGREDIENTS

1 cup Red Bell Pepper  
5 Tbsp.  Olive Oil , divided 
1 tsp. Ground Cumin  
1/2 tsp.  Cinnamon  
1/2 cup Kalamata Olive , sliced 
1/2 cup Red Onion , thinly sliced 
1/3 cup  Cilantro Leaves 
1/4 cup Golden Raisins  
3 Tbsp. Fresh Lemon Juice  
2 Tbsp. Fresh Mint , chiffonade 
2 tsp.  Orange Peels  
1/8 tsp.  Cayenne Pepper Sauce Pepper 
 Salt and Pepper to taste  
1 1/2 lbs.  Swordfish Steaks  
10 oz.  Couscous  
2 tsp.  Garlic , minced  
1/3 cup Green Onion , chopped 
1 cup  Water  
3 Mission® 12" Heat Pressed Flour Tortillas (10430)  

DIRECTIONS

1.) Roast bell peppers over gas flame until blackened on all sides, turning frequently with tongs. Transfer peppers to a plastic or paper bag and close tightly. Let the peppers sweat for 10 minutes, then peel, seed and coarsely chop peppers. Place in a mixing bowl.

2.) Heat 1 tablespoon of oil in medium heavy skillet over medium heat. Add cumin, cinnamon, stir until aromatic.

3.) Pour oil mixture over peppers. Mix in next 9 ingredients with 2 tablespoons oil. Salsa can be made 2 hours ahead and stored in refrigerator.

4.) Preheat broiler. Brush fish with 2 tablespoons of oil. Sprinkle with salt and pepper to taste. Broil until fish is opaque in center, about 3 minutes per side. Remove from oven. When cooled, cut fish into thin strips. Set aside.

5.) To prepare couscous, heat 2 tablespoons of olive oil in a skillet. Add garlic and green onions. Sauté until soft. Add water and bring to a boil. Stir in couscous. Place heat on low and cover for about 20 minutes.

6.) To prepare wraps, warm Mission® flour tortillas until soft and pliable. Layer filling with couscous, swordfish strips, and salsa. Fold in sides of the tortilla, then fold forward. Serve.

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