1. Blend together the spices, lemon rind and mint then stir into the yoghurt with the lemon juice. Place the turkey meat in a shallow dish, pour over the marinade, cover and leave to marinate for at least 30 minutes, stirring occasionally.
2. Place the couscous with the saffron strands in a large bowl and cover with boiling water. Stir, then cover and leave for 5 minutes. Place in the top of the steamer which is lined with muslin or clean cloth, add the spring onions and cranberries or raisins.
3. Steam, stirring with a fork for 10 minutes or until the grains are separated and fluffy. Place in a warm serving bowl.
4. Stir the halved cherry tomatoes into the turkey, then spoon on top of the warm couscous and serve garnished with lime wedges and mint sprigs.