Put the orange zest, juice and 100ml
water in a small pan and bring to the boil.
Place the couscous in a medium bowl
and pour the hot liquid over. Mix well,
then cover and leave to absorb for 5 mins.
Fluff up the grains with a fork, then add
the walnuts, cheese, apricots, beetroot and
seasoning. Mix the oil and lemon juice (or
use your favourite bought vinaigrette), then
toss well. Pack in two sealed containers, with
the spinach sat on top (it won’t go soggy
when layered up this way). When ready
to eat, toss the spinach through.