Put the couscous in a bowl and bring the chicken stock to the boil. Obviously if you want to use vegetable stock that is possible too. That would also make this a vegetarian dish. Leave this to stand for about 4 minutes or per package instructions
Once the couscous is cooked, add the corn, chopped radishes and crumbled roquefort to the couscous and stir.
Make a dressing with the olive oil, lime juice, chopped mint and salt and pepper. You need only a tiny bit for the salad and it even tastes good without using the dressing at all. I just find it difficult to mix and taste dressing with teaspoon measurements. You can always use the dressing for something else later if you have leftover (and you will have leftovers)
Put the couscous on a plate and drizzle a little of the dressing on top. Finish your dish with a bit of alfalfa on top and some lamb's lettuce around the couscous.