Soak 200gms of cous cous with 2 cups of hot stock or boiling water, fluffing with a fork every now and again. Add a bit more water if it is not quite soft enough. I work on a ratio of 1 cup of boiling water or stock per 100gms of cous cous.
Chop up 4-6 spring onions, a handful of coriander, a handful of toasted almonds and add to the cous cous. Squeeze over the juice of a lemon and grate over the zest. Add a splash of olive oil and season with Maldon salt, freshly ground black pepper and a pinch of dried chilli flakes. Add a punnet of mung bean sprouts.
I loved the crunchy texture form the sprouts and the almonds. I think a few fresh orange segments would work very nicely in this salad and perhaps more chilli.