Start by placing the pearl couscous in a medium saucepan over medium heat. Toast it for about 3-4 minutes, stirring frequently, until it turns a light golden brown.
Once toasted, pour in 1 3/4 cups of chicken or vegetable broth. Add 1/2 teaspoon of kosher salt. Stir to combine, then bring the mixture to a boil.
After reaching a boil, reduce the heat to low, cover the saucepan, and let it simmer for about 10-12 minutes.
Once cooked, remove the saucepan from heat. Fluff the couscous gently with a fork, then stir in 2 tablespoons of extra virgin olive oil, the zest of one lemon, and chopped fresh parsley. Season with salt and pepper to taste.
Transfer the Israeli couscous to a serving dish. Serve warm or at room temperature.
