|Image via taste.com.au|
3/4 cup Greek-style yoghurt
1 garlic clove, crushed
1 tbsp lemon juice
1 1/2 cups couscous
1/3 cup dried cranberries
1 continental cucumber, halved, sliced
1/2 cup chopped flat-leaf parsley
1/4 cup chopped mint, plus extra sprig to serve
1/4 cup extra virgin olive oil
- Combine the yoghurt, garlic and lemon juice in a small bowl. Season.
- Stir couscous and 1 1/2 cups boiling water in a heatproof bowl. Cover and stand for 3 mins. Fluff with a fork. Stand, covered, for a further 3 mins. Fluff again. Cool for 10 mins.
- Add the cranberries, cucumber, herbs and oil to the couscous. Season and toss to coat.
- Top with mint sprig and drizzle over yoghurt mixture.