In a medium saucepan gentle cook the shallot and garlic in 2tbsp of olive oil over medium to low heat. Once the shallot becomes translucent, add the cous cous.
Coat the cous cous with the shallot and olive oil mixture for a couple of minutes, then pour over the water, stir, reduce the heat and allow to come up to a gentle simmer.
Once the cous cous has began to soften, turn off the heat and cover the saucepan with the lid. After 5 minutes, gently fluff the cous cous with a fork and gently remove the cous cous from the saucepan onto a plate. This will allow the cous cous to cool a little.
In a separate bowl mix together the mustard, honey, salt and pepper, white wine vinegar, lemon juice, lemon zest and chilli flakes then gently stir in the remaining olive oil until emulsified.
In a large bowl, combine the cous cous, pine nuts and parsley, then pour over the dressing and gently combine the ingredients. Garnish with extra parsley and lemon zest. Enjoy!
