Liberty Hound’s “Moroccan Salmon With Couscous”

**salmon topping**
-Cinnamon Stick
-Star Anise
-Rice Wine Vinegar

1). Combine all ingredients, excluding rice wine vinegar
2). Simmer on low until napay is achieved
3). Allow sauce to cool
4). Add rice wine vinegar
5). Stir well and strain through china cap

**dried fruit couscous**
-apricot jam
-vegetable stock
-mirepoix brunoise
-dry apricot julienned
-dry cranberry
-sliced toasted almonds
-fine grain couscous
-butter (optional)

1). Bring all items BUT couscous to a simmer
2). Pour over the couscous after cooking
3). Fluff and mix gently
4). Cover with plastic, wait 10 minutes – then enjoy!

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