Salmon, cranberry and couscous packages

Ingredients:

   For the couscous:

• 350g couscous 

• 100g dried cranberries 

• 2 tsp ground cinnamon 

• ½ tsp ground allspice 

• 50g unsalted spread, diced 

• 85g tasted pine nut 

• little bunch mint leaves, generally hacked 

• little bunch basil leaves, generally hacked 

   For the fish:

• 6 x 140g skinless salmon filets 

• 25g spread, diced 

• zing 1 orange, juice of ½ 

   To serve:

• 6 tbsp cranberry sauce 

• zing and juice ½ orange 

Instructions:

• 1/_Heat up the pot. Put the couscous, cranberries and flavors in a huge bowl. Speck with the margarine and pour over 350ml bubbling water. Spread promptly with stick film and leave for 5 mins to steam. Expel the film and lighten with a fork to slacken the couscous grains. Cool, mix in the pine nuts and spices, at that point season to taste. Cut 6 squares of preparing material around 30 x 30cm. 

• 2/_Season the salmon filets, spoon the couscous in hills in the focal point of the material squares, at that point dab with a little margarine. Top each with a bit of salmon, dissipate with a little orange zing and shower with a little squeeze. Overlap the sides of the paper over, at that point crease up the closures to make a package. Bind with string and secure with a bow. Mix together the cranberry sauce, orange zing and juice, at that point put aside in a serving bowl. The bundles can be chilled for as long as 1 day. Make certain to expel them from the refrigerator 20 mins before cooking. 

• 3/_Warmth broiler to 200C/180C fan/gas 6. Put the bundles on a preparing sheet in the stove and cook for 15 mins, or 20 mins on the off chance that you lean toward your salmon very much done. Pop the packages onto plates and let your visitors open up their own dinner. Present with Garlic and feta broccoli and the cranberry and orange sauce.

Enjoy..