Heat your olive oil in a medium saucepan over medium high heat. Add in your couscous and toast it in the oil for about 5 minutes, stirring occasionally.

Once your couscous is toasted, add in your vegetable broth, lemon juice, garlic powder, salt and pepper and, over high heat, bring the liquid to a rolling boil. Reduce heat to low, cover and simmer the couscous for 13-15 minutes.

Uncover the couscous and fluff with a fork, all of the liquid should be absorbed, if there is some remaining liquid, continue to simmer for a few more minutes. Once the couscous is fully cooked and tender, remove from heat, add in your chopped parsley and lemon zest. Stir to mix and serve fresh.

Leftovers can be kept in an airtight container in the fridge for up to a week.