Serve this citrus-infused side with our Slow-Cooked Lamb with Prunes and Dried Apricots.
In medium saucepan over medium-low heat, heat olive oil. Add shallot; cook until translucent but not browned, 3 to 5 minutes. Add couscous; stir to coat with oil. Add stock, cover, reduce heat to low, and cook, stirring occasionally, until couscous is soft and all liquid has been absorbed, about 15 minutes.
Remove couscous from heat; stir in lemon juice, lemon zest, and mint. Season to taste with salt and pepper, and serve.
Israeli couscous has round grains about the size of small peas. If you use smaller-grained couscous, shorten the cooking time.