Grill the baby marrow slices and set aside.
Heat the Stork Margarine in a large saucepan over medium heat.
Add the onion and red pepper.
Cook for 5 minutes, until softened and starting to colour.
Add the couscous and Knorr Chicken Stock Pot and stir through.
Remove from the heat.
Add the boiling water, ginger, spring onion and the saffron to the couscous, cover and leave for 10 minutes, until all of the water has been absorbed.
Fork the couscous to separate, add the baby marrow, chopped parsley and chick peas and mix through gently.
On a large plate mix together the lettuce, couscous, radishes, berries.
Drizzle with a dressing of your choice to serve and add extra berries if desired.