Let the couscous soak in a bowl of salted water for five minutes. Then mix with a piece of butter.
Chop the vegetables into small cubes and mix in a bowl. Mix in the pepper, salt, stock cube, coriander and herbs as desired.
Mix the couscous and vegetables in a bowl. Spread the rocket on the plate, squeeze the couscous into small espresso cups and turn out onto the plate. Garnish with sheep`s cheese or pieces of feta at the end.
Drizzle with olive oil and white balsamic vinegar before serving.