Optional ingredients: thinly sliced red onions, chopped cucumber, cherry tomatoes
In a heat proof bowl, combine the couscous and the boiling water (or boiling vegetable stock). Add the salt, diced parsley, and a drizzle of olive oil. Let stand 5 minutes, or until the couscous absorbs all the water. Fluff with a fork. Add lemon zest and lemon juice and mix.
Divide the couscous between two bowls. Top each bowl with your preferred toppings: half a can of tuna, artichoke hearts, olives, sun dried tomatoes, sun dried tomato pesto (or regular pesto), feta cheese.