Cook the couscous to packet instructions, drain well, drizzle with olive oil and season with salt
Blitz herbs, lemon zest and juice, garlic, yogurt/mayo and olive oil until smooth. Adjust seasoning to taste. It should be bright and zippy
Toss the warm couscous with the dressing until evenly coated and glossy. Pile onto a serving platter. Shower with finely grated parmesan or pecorino. Scatter a few extra herbs or lemon zest if desired
