Servings: Makes 8 servings
In a medium saucepan over medium-high heat, bring all ingredients to a boil. Reduce heat to medium-low and simmer, stirring occasionally, 30 minutes or until reduced by 2/3 and sauce has a syrupy consistency. Pour through a fine strainer set over a bowl. Set aside. (Makes about 2 cups and may be refrigerated up to 1 week.)
In a large saucepan filled with boiling salted water, blanch cabbage 3 minutes. Drain in a colander and shock under cold water to stop cooking; dry on paper towels. In a 12-inch skillet over medium heat, melt butter. Add cabbage and fennel seeds. Cook, stirring occasionally, 5 minutes or until heated through. Season with salt and pepper.
In a large saucepan over medium heat, melt butter. Cook carrots, zucchini and onion, stirring, 2 minutes. Add water and bring to a boil over high heat. Stir in couscous, cover with a tight-fitting lid, and remove from heat. Let stand 5 to 10 minutes, or until liquid is completely absorbed. With a fork, fluff couscous. Season with salt and pepper. Keep warm until ready to use.
Preheat oven to 450°. Season salmon with salt and pepper and place on a baking sheet. Roast 12 minutes. Remove from oven and coat each piece with barbecue sauce. Return to oven 3 minutes.
Spoon couscous onto individual plates. Arrange cabbage on couscous and top with a piece of salmon. Place a cilantro sprig on each salmon and drizzle with sauce.
Recommended ingredient: Garlic chile paste is available at most grocery stores and Asian markets
696.3 calories, 14.4 grams fat, 5.6 grams saturated fat, 108 mg of cholesterol, 2011 mg sodium, 100.5 grams carbohydrate, 8.8 grams fiber, 45.3 grams protein
From the February 2003 issue of O, The Oprah Magazine
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