Half a stick of butter went into the pan on a very low gas while I washed and plucked some cilantro. Passing the pantry I grabbed pots of Basil, Mint, and Chives together with the couscous jar; then a couple of tomatoes, some scallions, and some chicken broth from the fridge.
The butter is melted, so dump in a couple of cups of couscous and stir well to make sure the butter is well mixed in. Leave it on the same really low heat to warm through, stirring occasionally. Then chop the tomatoes and scallions and put by in a small bowl. Open the herbs ready for use.
The couscous will be beginning to turn a little brick-red in places - it's done!!! Add about 3/4 cup of broth to the couscous and stir well; turn off the heat. Wait for about 3-4 minutes and then fluff up the couscous. If it seems (smells, mainly) done then add the veggies and cilantro and mix in well. Add a good shake of basil and two of chives and some mint.
Mix the lot together and wait for a couple of minutes for the dried herbs to gain moisture and start to offer scent and taste; then start the process of tasting and (if necessary) adding mint and tasting again (and so on), until the mint gives a nice, slightly tart, tinge to the salad. Each cycle will take about 5 minutes with dry mint. Of course, if you get it right to start with then the time taken will be nothing! Finally, put in fridge for about an hour to cool, then remember to fluff up well when serving.