Heat olive oil in a 1.5-quart saucepan (with lid). Stir in the couscous and toast over low heat for 5 minutes.
Add liquid and bouillon crystals to the couscous. Bring all to the boil and then simmer 12 minutes with the lid ajar until all the liquid is absorbed.
If the couscous seems a little sticky, stir and place uncovered in a low oven for a few minutes to finish drying out.