Bring a pot of salted water to a boil. Add the couscous and cook for 10 minutes, or until al dente. Drain and cool under cold water.
Combine couscous, sundried cranberries, radishes, cucumber, mint and kale.
- Toss with some of the dressing, season and serve.
- Combine the thyme, honey, white wine vinegar and slowly whisk in the olive oil to emulsify.