1. Preheat the oven to 220 degrees Celcius. Arrange half of the orange segments and onion in a baking pan.

2. Season the turkey breast on all sides with the salt. Place the seasoned turkey breast on top of the orange and onion in the pan.

3. Combine 1 tablespoon of the oil, thyme, sage and rosemary in a small mixing bowl. Spoon the oil mixture evenly over the top of the turkey breast.

4. Add water to the bottom of the pan and bake the turkey breast for 20 minutes. Reduce the heat to 175°C and continue cooking for 30 to 40 minutes or until the turkey is cooked. The skin should be brown and crispy.

5. Let the turkey rest for at least 10 minutes before slicing.

6. To make the dressing, whisk together the orange juice, 1 teaspoon of oil, Dijon mustard and cumin.

7. Place the couscous in a bowl. Pour over boiling water and set aside for 5 minutes. Fluff the couscous with a fork.

8. Toss the couscous with sliced red onion, dried cranberries, remaining orange segments, dried cranberries, mint, parsley and dressing.

9. Serve the sliced turkey with the salad.