Prepare the Couscous: Place the dry couscous in a large, heatproof bowl. Pour the hot vegetable stock or just-boiled water over the couscous. Add a pinch of salt and a drizzle of olive oil. Stir once with a fork, then cover the bowl tightly with a plate or cling film. Let it stand for 5-7 minutes, or until all the liquid has been absorbed.

Toast the Pine Nuts: While the couscous is steaming, place a small, dry frying pan over a medium heat. Add the pine nuts and toast them for 2-3 minutes, shaking the pan frequently, until they are golden brown and aromatic. Keep a close eye on them as they can burn quickly. Once toasted, immediately remove them from the pan and set aside to cool.

Fluff the Couscous: Uncover the couscous. Use a fork to gently fluff and separate the grains. Scrape around the sides and bottom to ensure there are no clumps. Set it aside to cool slightly while you prepare the other ingredients. I find that letting it cool for at least 10 minutes prevents the herbs from wilting instantly.

Prepare the Fresh Ingredients: Halve the cucumber lengthwise and use a teaspoon to scoop out the watery seeds. This step is key to preventing a soggy salad. Dice the cucumber into small, even cubes (about 1cm). Finely chop the fresh mint and parsley leaves.

Make the Dressing: In a small bowl or jar, whisk together the lemon zest, lemon juice, extra virgin olive oil, minced garlic, 1/2 teaspoon of salt, and black pepper. Whisk until it's well combined and slightly emulsified.

Combine the Salad: To the bowl of fluffed couscous, add the diced cucumber, chopped mint, chopped parsley, and the toasted pine nuts. Pour over the lemon dressing.

Toss and Serve: Use a pair of salad servers or a large spoon to gently toss everything together until the couscous is evenly coated and all the ingredients are well distributed. Have a taste and adjust the seasoning if needed – it might need another pinch of salt or a squeeze of lemon juice. Serve immediately or chill until ready to serve.