Method:
1 Place the couscous in a heatproof bowl. Bring the stock to the boil in a small saucepan. Pour over the couscous, cover and stand for 5 minutes. Stir with a fork to separate the grains. Stir through the herbs and qukes, season with salt and pepper and drizzle with olive oil.
2 Combine the yoghurt, honey, cayenne and mint.
3 Arrange the lettuce leaves on a platter, fill with couscous and drizzle with yoghurt dressing to serve.