For the couscous

For the fish

To serve


  • STEP 1

    Boil the kettle. Put the couscous, cranberries and spices in a large bowl. Dot with the butter and pour over 350ml boiling water. Cover immediately with cling film and leave for 5 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 6 squares of baking parchment about 30 x 30cm.

  • STEP 2

    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 1 day. Be sure to remove them from the fridge 20 mins before cooking.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Put the parcels on a baking sheet in the middle of the oven and cook for 15 mins, or 20 mins if you prefer your salmon well done. Pop the parcels onto plates and let your guests unwrap their own supper. Serve with Garlic & feta broccoli and the cranberry & orange sauce.


Make the couscous ahead of time and assemble the parcels the night before.


Boil 2 heads broccoli, cut into florets, in salted water for 2 mins. Drain and shake off excess water. Gently heat 3 tbsp extra virgin olive oil in a small frying pan. Remove from heat and add 3 finely chopped garlic cloves, swirling to stop the garlic from burning. Add 4 tbsp rinsed and dried capers, if you like. Return to low heat for 1 min. Tip broccoli into a bowl, toss with garlic, capers and oil and scatter with 140g crumbled feta.

Recipe from Good Food magazine, December 2009

Goes well with


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