Bring the vegetable stock to the boil and pour over the couscous. Allow to soak for 5 minutes. Finely slice the mangetouts and tomatoes. Peel and grate the ginger.
Loosen the couscous with a fork and mix with the pieces of goat cheese. Season with olive oil, salt and pepper.
Peel and finely slice the garlic. Mix the garlic and Ghoa Cress with the Greek yoghurt and serve with the salad.