Boil water in a small sauce pan with vegetable bouillon, remove from the stove and stir in the couscous, then cover for 5 minutes.

Add the thyme, parsley, chives and pepper to the couscous and combine.

In a separate bowl, mix the egg with a heaping tablespoon of room temperature cream cheese until smooth.

Add the egg mixture to the couscous and stir to mix well.

Use a #100 cookie scoop to portion the patties, drop into your palm and form into a small patty.

Heat olive oil on medium in a skillet and fry the patties until browned, turn and brown the other side, about 3 minutes per side. (I used a small skillet and fried 6 at a time)

Mix 4 tbsp soft cream cheese with 1 tbsp dried dill and mix in 1 or 2 tsp of milk or half and half.

Place the cream cheese in a piping bag and use a small star tip and pipe a small amount onto each couscous patty.

Add a piece of prosciutto and some dried fruit, garnish with fresh chives.

Serve refrigerated or at room temperature