In a medium saucepan, bring 1 cup of vegetable broth to a rolling boil over medium-high heat. Once boiling, remove the pan from heat, and quickly stir in 1 cup of couscous. Cover the saucepan tightly with a lid and let it sit for 5 minutes.

While the couscous cooks, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add 2 cloves of minced garlic and a pinch of red pepper flakes, sautéing for approximately 1 minute.

After 5 minutes, uncover the couscous and fluff it gently with a fork to ensure a light texture.

Incorporate the sautéed garlic mixture into the fluffy couscous, then add the zest and juice of 1 lemon along with 1/2 cup of grated Parmesan cheese. Stir well to combine.

Taste your Lemon Parmesan Couscous and season with salt and black pepper to preference.

Transfer the Lemon Parmesan Couscous to a warm serving dish and garnish with freshly chopped parsley or basil.