Salmon, cranberry and couscous parcels

recipe

Salmon, cranberry and couscous parcels

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Light and fragrant, these special little parcels will really impress without the stress. Make the couscous ahead of time and assemble the parcels the night before

Ingredients

FOR THE COUSCOUS
350g/12oz couscous
100g/4oz dried cranberries
2 tsp ground cinnamon
1/2 tsp ground allspice
50g/2oz unsalted butter, diced
85g/3oz toasted pine nuts
small handful mint leaves, roughly chopped
small handful basil leaves, roughly chopped
FOR THE FISH
6 x 140g/5oz skinless salmon fillets
25g/1oz butter, diced
zest 1 orange, juice of 1/2
TO SERVE

Serves: 6 Preparation: 25 Cook Time: 30 Total Time: 55min

Directions

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Boil the kettle. Put the couscous, cranberries and spices in a large bowl. Dot with the butter and pour over l boiling water. Cover immediately with cling film and leave for mins to steam. Remove the film and fluff with a fork to loosen the couscous grains. Cool, stir in the pine nuts and herbs, then season to taste. Cut squares of baking parchment about x cm.
Season the salmon fillets, spoon the couscous in mounds in the centre of the parchment squares, then dot with a little butter. Top each with a piece of salmon, scatter with a little orange zest and drizzle with a little juice. Fold the sides of the paper over, then fold up the ends to make a parcel. Tie with string and secure with a bow. Stir together the cranberry sauce, orange zest and juice, then set aside in a serving bowl. The parcels can be chilled for up to day. Be sure to remove them from the fridge mins before cooking.

Source: BBC Good Food Magazine