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In a small saucepan over medium-high heat, melt the butter until it begins to brown, 3-5 minutes. Remove from heat.
In a large bowl, combine the couscous, stock, and sun-dried tomatoes. Cover with plastic wrap and set aside to hydrate for 15-20 minutes.
Once hydrated, drizzle in the brown butter and fluff with a fork.
Toss with the olives, preserved lemon, parsley, cinnamon, and mint. Season with salt and pepper.