Instructions: Preheat an outdoor grill or preheat the oven to 400 degrees.

Bring a small pan of lightly salted water to a boil. Add the zucchini and boil until just tender, 1 to 2 minutes. Scoop out the zucchini with a slotted spoon and drain. Return the water to a boil, add the carrot and boil until just tender, 3 to 4 minutes. Scoop out and drain with the zucchini. Set aside.

Put the couscous in a medium bowl. Heat the chicken broth to a boil, pour it over the couscous and stir with a fork until well mixed. Cover the bowl with foil and let sit for 5 minutes. Stir again to separate the grains. Add the zucchini, carrot, basil and olive oil and toss to mix well. Season to taste with salt and pepper and set aside.

In a small pan, heat the red currant jelly over medium heat until smooth, stirring often. Bring to a boil and boil, stirring, until the jelly has reduced and thickened, 1 to 2 minutes. Let cool slightly.

Brush the salmon pieces with red currant jelly. Grill the salmon until just opaque through, about 4 minutes per side, or bake on a foil-lined baking sheet for about 12 minutes (the salmon need not be turned when baked).

Arrange the salmon on individual plates, spoon the couscous alongside and serve.

This recipe yields 4 servings.

Comments: The richness of salmon contrasts well with tart ingredients, such as the subtle red current glaze used here. A colorful accompaniment of couscous with vegetables rounds out the recipe, equally delicious hot or cold. Any variety of salmon can be used here, though more delicate chum or pink should be baked rather than grilled.

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