Start by pouring vegetable or chicken broth in a saucepan. Drizzle olive oil and season with salt. Place the saucepan over medium heat and bring the mixture to a boil.
Meanwhile, place a non-stick pan over medium heat. Add about 1 tablespoon of olive oil. Once it heats up, add couscous, and using a wooden spoon, toss it. Toast the couscous until it turns golden brown. The more color it gets, the nuttier the flavor will become.
Add the toasted couscous to boiling broth and turn off the heat. Cover the saucepan and let it sit for about 10 minutes or until all the couscous absorbs all the liquid.
Remove the lid of the saucepan and fluff the couscous with a fork.
In another pan, heat olive oil and add minced garlic. Sauté for a minute or two.
Take the couscous out in a serving bowl. Add sauteed garlic, cumin, freshly chopped parsley, lemon juice, green onions, and mix well using a wooded spoon.
Serve