Heat oil in pan over medium heat and fry coriander seeds until toasted. Add bell peppers, cayenne and cinnamon and sauté until tender (approximately 4 minutes). Add chicken stock and saffron threads and bring to a boil. Stir in couscous, cover and remove from heat. Let it sit until all the liquid has been absorbed (approximately 10-15 minutes). If the liquid is not fully absorbed after the allotted time, return to low heat and cook until it is fully absorbed. While stirring season with salt and pepper and sprinkle with chopped baby thyme, cover and refrigerate to cool.
When the couscous has cooled, beat the eggs together and fold them into the couscous. Cover with plastic wrap and refrigerate again for 1/2 hour.
Using your hands, form palm sized pancakes with the mix and place them in a hot, oiled, non-stick skillet. Brown on both sides, remove from pan and place on a paper towel to drain. Continue until all the mixture has been used.
Plate the couscous pancakes with a dollop of saffron cream on top and garnish with mint.
While it cools, make the saffron cream by combining the cream cheese, sour cream and saffron threads in a blender and mix until creamy.