Bring the stock and olive oil to a boil in a large saucepan over high heat.

Add the couscous, cover the saucepan, and immediately remove from the heat.

Let it stand for 3 minutes.

Blanch the snow peas in boiling water for 1 minute, then finely julienne.

Finely slice the spring onions (green parts).

Dice the red bell pepper.

Rinse the preserved lemon, discard the flesh, and finely julienne the peel.

Combine couscous, snow peas, spring onions, red bell pepper, craisins, lemon juice, butter, preserved lemon peel, and mint in a bowl.

Fluff the salad with a fork.

Transfer the couscous salad to a serving bowl.

Dry roast sesame seeds in a small fry pan over medium heat, shaking often, until toasted.

Garnish the salad with toasted sesame seeds.

Serve immediately.