Slice four of the Garlic (6 clove) thinly, and hold. Mince the other two cloves. Place in a small bowl. Tear Fresh Rosemary (0.25 ounce) sprig in half. Mince the Shallot (1) and add to bowl. Remove root end of the Fennel Bulb (1). Cut into quarter inch dice, and set aside.
Using half of the Cherry Tomato (2.5 ounce), cut in half and hold. Juice and zest half of the Lemon (1) into another small bowl. Discard seeds.
Slice the olives lengthwise, and set aside. Remove the stem and seeds from the Red Fresno Chili Pepper (1) and discard. Mince chili, and set aside. Remove the leaves from the Fresh Chives (0.25 ounce) stems, and set aside. Mince Fresh Thyme (0.25 ounce) and set aside.
Into another small bowl, add the Chicken Base (1 package) to a cup and a half of water. Stir.
Melt the Unsalted Butter (2 tablespoon) in a small saucepan over medium high heat. Add the minced garlic and shallot. Saute until softened, about one minute. Season with Salt (1/2 teaspoon).
Add the Israeli Couscous (4 ounce) and stir as it toasts, for about three minutes.
Add three quarters of a cup of the chicken broth and bring to a boil. Reduce the heat to medium and stir again. Cover, and reduce heat to low. Simmer for nine minutes or until all broth has been absorbed, stirring occasionally. Remove from heat and hold.
Heat Olive Oil (2 tablespoon) over medium high heat in a medium saute pan. Add the sliced garlic and fennel, saute for one minute.
Reduce the heat the medium and add the tomatoes, chili pepper, Castelvetrano Olives (10), half of the lemon juice, and half of the fresh thyme. Saute for four minutes.
Add the White Cooking Wine (1/2 cup), half of the lemon zest, an remaining chicken broth to the pan and cook, stirring until the sauce is reduced by half, about six minutes.
Pat the Swordfish Fillet (2) dry with paper towels. Season each fillet on both sides with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Heat Olive Oil (2 tablespoon) in a large saute pan. Add the swordfish and rosemary sprigs, cook for three to four minutes.
Lower the heat to medium, turn the fish over, and cook for another three to four minutes.
Add remaining fresh thyme, lemon zest, and half of the chives to the couscous. Stir.
Place equal amounts of couscous in the center of two plates. Top with the swordfish filet. Drizzle remaining lemon juice on top. Spoon the tomato sauce over the fish. Garnish with remaining chives.