In a medium saucepan heat vegetable broth until boiling. Reduce heat to medium/low and add couscous. Cook uncovered until liquid has been absorbed, about 15 minutes. Remove from heat and toss with olive oil and salt.

Ribbon the carrots with a vegetable peeler and toss into the couscous with a generous helping of freshly chopped parsley and dill. Add lemon zest and juice, salt again to taste and add cracked pepper if desired.