The Moroccan Barbecue Sauce is also great with any type of poultry.

Serves 4
2 1/4 cups water or Chicken stock (recipe follows)
1/2 cup diced carrot
1/2 cup diced zucchini
1/2 cup diced onion
1/4 cup butter
1 cup couscous
2 tablespoons olive oil
Salt and freshly ground black pepper
1/2 head savoy cabbage, finely julienned
2 tablespoons fennel seed, toasted
4 7-ounce salmon fillets, skin removed
Moroccan Barbecue Sauce (recipe follows)
4 sprigs cilantro

TO PREPARE THE COUSCOUS  Bring the water or stock to a boil in a medium saucepan. Add the carrot, zucchini, onion, and 1 tablespoon of the butter and cook for 30 seconds. Stir in the couscous, cover with a tight-fitting lid, and remove from the heat. Let stand for 5 to 10 minutes, or until the liquid is completely absorbed. Stir with a fork to fluff the couscous. Add the olive oil and season to taste with salt and pepper. Keep warm until ready to use.

TO PREPARE THE CABBAGE  Blanch the cabbage in a pot of boiling water for 3 minutes. Immediately shock in ice water. Drain the cabbage and squeeze out the excess water. Heat the remaining 3 tablespoons butter in a saucepan and add the cabbage and 1 tablespoon of the fennel seed. Cook over medium heat for 5 minutes, or until the cabbage is hot and season to taste with salt and pepper.

Chicken Stock
Yield: 2 quarts
6 pounds chicken bones
3 cups chopped onions
2 cups chopped carrots
2 cups chopped celery
1 cup chopped leeks
1 tablespoon white peppercorns
1 bay leaf

Place all of the ingredients in a large stockpot and cover three-quarters of the way with cold water. Bring to a boil, reduce the heat to low, and slowly simmer for 4 hours, skimming every 30 minutes to remove the impurities that rise to the surface. Strain and cook the stock over medium heat for 30 to 45 minutes, or until reduced to 2 quarts.

Moroccan Barbecue Sauce
Yield: about 1 1/2 cups
2 1/2 cups honey
1 cup rice wine vinegar
1/2 cup soy sauce
1 cup ketchup
2 sticks cinnamon
5 star anise
3 teaspoons garlic chile paste
1 teaspoon ground cardamom
1 tablespoon coriander seeds
1 tablespoon peeled and chopped fresh ginger
1 teaspoon whole cloves
1 teaspoon mace
1 tablespoon black peppercorns
1/2 cup chopped cilantro
1/4 cup freshly squeezed lime juice

Combine all the ingredients in a saucepan. Bring the mixture to a boil and cook over medium-low heat for 20 to 30 minutes, or until reduced by two-thirds. The sauce should have a syrupy consistency. Strain into a container through a fine-mesh sieve and set aside. The sauce may be stored in the refrigerator for up to 1 week.

ASSEMBLY  Press some of the couscous into a 4-inch diameter ring mold in the center of each plate and remove the ring mold. Arrange some of the cabbage on the couscous and top with a piece of salmon. Drizzle some of the Moroccan Barbecue Sauce around the plate and place a cilantro sprig on each piece of salmon.

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