Add 1 tablespoon of olive oil to the durum wheat semolina, gently mixed with fingers until evenly coated with oil to prevent clumping during the steaming process.

Boil water using a rice cooker, then place the steamer above it.

To prepare for steaming, place the foil on the steamer before adding the oil-coated durum wheat.

Cover it with the lid and let it steam for 15-20 minutes

Next, transfer it onto a plate, then add more hot water to make it softer.

Add two tablespoons of warm water. Use a fork or your fingers to fluff the couscous, separating any clumps that may have formed.

Add another two tablespoons of warm water and repeat the same process until it achieves a soft consistency.

Before serving, drizzle more olive oil and add salt for seasoning. Then, toss it to distribute the oil evenly.

Finely chop the spring onion and tomatoes, then transfer them into the serving bowl.

Use a food processor to chop the parsley or manually chop it using a large knife, then transfer it into the bowl.

Lastly, add the couscous, olive oil, and lemon juice, then gently mix to combine. Serve it with other mezze platters or rice & meat dishes.