2) Season with salt and pepper and saute for 2 to 3 minutes.
3) Add stock and bring to the boil, secure tea bag to handle of the pot, and let steep for 1 minute.
4) Remove the tea bag, stir in honey and couscous. Turn off the heat, stir in mint, and cover the pot.
5) Let couscous stand 5 minutes, then fluff with fork and transfer to a serving bowl.
6) Add the cucumber and lemon and lime juices.
7) Season with salt and pepper, to taste, toss to combine and serve.