Couscous Salad - cooking recipe

Ingredients

2 cups stock (could use vegetable or chicken)
1 tablespoon olive oil
1 1/2 cups couscous
8 snow peas, topped tailed,blanched in boiling water 1 minute,finely julienned
2 spring onions, finely sliced (green)
1/2 red bell pepper, diced
1/2 cup craisins
1 tablespoon lemon juice
1 tablespoon butter
Garnish
2 tablespoons toasted sesame seeds (I do this by dry roasting them in a small fry pan over a medium heat, shaking often)
1/2 preserved lemon, rinsed,flesh discarded,and peel finely julienned
2 tablespoons mint, chopped

Preparation

Bring the stock and oil to the boil in a large saucepan over high heat.
Add the couscous, cover, and remove immediately from the heat.
Allow to stand for 3 minutes, or as directed on your couscous box.
Add the remaining salad ingredients and fluff upp with a fork, then place in a serving bowl.
Top with the garnish ingredients and serve at once.