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Bring 1 cup of water to the boil, then remove from heat and add CousCous. Allow to stand for 5 minutes or until the water is absorbed and CousCous has expanded.
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Add 1 tbsp butter to CousCous – allow to melt, stirring through with a fork to separate CousCous. Add pine nuts and apricot/sultana mix. Stir through.
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Separate and place into 2 bowls. Place a couple of spoons of yoghurt in the middle and scatter the wedges of tomato and slices of cucumber. Add a small hand full of spinach leaves on top to serve.
