Get a large mixing bowl, and empty the bag of couscous into it. Add the zest of lemon, season well (I am very liberal when black pepper is concerned) and mix thoroughly. Drizzle over 1 tbsp of olive oil and half the lemon juice, and mix together.

Make 600ml of chicken or vegetable stock ( 1 1/2 cubes is normally sufficient) by pouring over boiling water and whisking as thoroughly as possible. As soon as the stock cube has dissolved, pour the hot stock over over the couscous. Using a large fork, mix everything together as thoroughly as you can. Cover with a tea towel and place a dinner plate on top.

After 5 minutes, uncover, and separate the couscous grains using a fork. Don't worry, it may seem to be quite arduous at first but with a little persistence, it will crumble apart into individual grains. It is a bit like raking through wet sand at first. Ensure that the grains are well separated (it is quite easy to leave behind a significant clump of couscous at the bottom of a large bowl) and, uncovered, allow to cool.

Add the remaining lemon juice, drizzle over the remaining tbsp. of olive oil and mix well.

Store what you do not need in a large Tupperware container. Add a wedge of lemon if storing for 3-4 days to maintain a fresh flavour.