Israeli couscous should be cooked in salted water, and will double in volume when cooked. Mix together the couscous, corn kernels, and 1/2 of the salsa verde. In a separate bowl mix the crab meat and ravigote with salt and pepper, careful not to break up the lumps of crab. In a third bowl mix cucumbers, tomatoes, dressing, chives, salt and pepper. Use a ring mold on a small plate and spoon in the couscous mix. Then with a clean spoon, put in a layer of crab then top with the cucumber and tomato mixture. Garnish with salsa verde and chives.