Bring vegetable stock to boil. Transfer the couscous to a ceramic dish or glass bowl. Then add the hot broth and stir.

Cover the dish for 10 minutes until the vegetable broth is fully absorbed.

After 10 minutes resting time, stir it with a fork breaking up any limps. Pour the olive oil in a pan and place it over medium heat until hot. Add the tomato paste.

Stir and fry the paste for 2 minutes. Then add the chopped onion.

Take the pan off the heat and let the oily paste chill for a few minutes. Add the cooked couscous to the pan. Season with pepper and salt. Stir well.

Meanwhile, chop parsley and cilantro and add to the pan. Add lemon juice to the couscous. Stir well.

Adjust seasoning to taste. Serve lukewarm or at room temperature.