Heat 1 1/2 cups of chicken stock and 1 tablespoon of butter in a medium pot with a tight-fitting lid.
Once the stock for the couscous is boiling, add the couscous, cinnamon, peas and some salt and pepper. Give it a quick stir and take the pan off the heat. Let it stand for 5 minutes. Fluff couscous with a fork and stir in the almonds, parsley and mint.