Couscous, ginger and spring onion salad



  1. Put the couscous into a bowl, that you can cover with a plate. Heat the water and the coconut cream in a small saucepan until just boiling. Then pour it over the couscous and cover with a plate for five minutes.
  2. Cook the peas until just done and then drain. (I use the same saucepan for this, that the coconut cream has just been in.)
  3. Finely chop the crystallised ginger. Top and tail the spring onions and finely slice.
  4. Using a fork, fluff up the couscous and mix in the peas, ginger, spring onions and almonds.
  5. That’s it, pop it all in a box and get ready for a delicious picnic.