Place the chicken stock in a small saucepan over medium heat and heat until just about to boil.
Place the couscous in a bowl; stir the warm chicken stock and 2 tablespoons olive oil into the couscous. Add the tomatoes, red onion, spring onions, cucumber, parsley and lemon juice. Cover the bowl with plastic wrap and allow to steam for 5 minutes. Uncover and fluff the couscous with a fork. Stir to mix the vegetables evenly through the dish. Season with salt and pepper to serve.