In a small saucepan, bring 1.75 cups of vegetable or chicken stock to a gentle simmer over medium heat. Stir in 1 teaspoon unsalted butter, 1 tablespoon olive oil and 3/4 teaspoon salt until melted and combined.

Add couscous

Place 1.5 cups couscous in a large heatproof bowl. Pour the hot stock evenly over the couscous, stir once with a fork to ensure all grains are moistened, then cover tightly with a plate or plastic wrap. Let sit undisturbed for 8-10 minutes until the liquid is absorbed.

Fluff and season

Remove the cover and use a fork to fluff and separate the grains. Add 1/4 teaspoon black pepper and adjust salt to taste if needed. While still warm, drizzle 1 tablespoon olive oil and gently toss to coat, which will keep the couscous fluffy and prevent clumping.

Bright add-ins & herbs

While the couscous rests, zest 1 teaspoon lemon and squeeze 2 tablespoons lemon juice. Finely chop 1/2 cup parsley and 1/4 cup mint, and thinly slice 2 scallions. Add the lemon zest, lemon juice, parsley, mint, and scallions to the fluffed couscous. Toss gently to combine so the herbs distribute evenly and the lemon brightens the grains.

Vegetable mix (optional but recommended)

If using vegetables, heat 1 tablespoon olive oil in a small skillet over medium heat. Quickly sauté the diced red bell pepper and red onion for 2-3 minutes just to soften slightly while preserving crunch. Allow to cool slightly.

Fold the sautéed pepper and onion, diced cucumber (0.5 cup), halved cherry tomatoes (0.5 cup), 2 tablespoons toasted pine nuts or slivered almonds, and 1/4 cup crumbled feta into the couscous. Taste and adjust seasoning — add more lemon juice, salt, or pepper as desired.

Serve at warm or room temperature. Garnish with additional herbs or a drizzle of olive oil if desired.