In a medium saucepan, melt the unsalted butter (or coconut oil) over medium heat. Add the chopped shallot and sauté until softened, about 3-4 minutes.
Stir in the kosher salt, ground black pepper, and ground cumin. Cook for another minute to toast the spices and release their flavors.
Pour in the low-sodium vegetable broth and bring to a gentle boil. Once boiling, add the whole wheat couscous and give it a quick stir. Remove the saucepan from heat, cover, and let it sit for about 5 minutes to allow the couscous to absorb the liquid.
After 5 minutes, uncover the saucepan and fluff the couscous with a fork. Stir in the golden raisins, chopped parsley, freshly squeezed lemon juice, and extra-virgin olive oil. Mix gently until combined.
Transfer the Moroccan Couscous to a serving bowl, garnish with extra parsley if desired, and serve warm.
