Bring the couscous to the boil with the bouillon, remove the pan from the heat, cover the couscous and leave to absorb for approx. 7 mins. Cut half of the strawberries into quarters, mash the rest with a fork, add to the couscous along with the remaining ingredients.
Combine the oil and vinegar, season, mix in the mint. Add the dressing to the salad, mix everything together, leave to infuse for approx. 10 mins. Season once more before serving, if necessary.