Melt 1 tablespoon of the butter in a large skillet over high heat. Add the apples, shallots, garlic, mint, salt, and pepper and sauté for 2 minutes. Add the couscous and the olive oil and sauté, stirring, for about 3 minutes.
Stir in the stock and bring to a boil, stirring, for about 2 minutes. Reduce the heat to medium and cook, stirring constantly, for 1 minute. Stir in then remaining 1 teaspoon butter and turn off the heat. Cover and allow to sit for about 2 minutes.
To serve, press into lightly oiled half-cup molds and unmold immediately onto plates. Garnish with a fresh mint sprig. Serve immediately.
Yield: 2 1/2 cups