Place couscous into a heatproof bowl, and shake to flatten.
Heat the stock (1 cup) until boiling (I use the microwave on high for 2 minutes), then stir butter (1 tbsp), garlic (2 cloves - crushed) and salt to taste into the hot stock.
Pour hot stock evenly over couscous, making sure it is all covered in stock. Cover tightly with plastic wrap and leave to sit for 3 minutes.
Meanwhile, in a small frypan lightly toast the pine nuts (¼ cup) and roughly chop the parsley (¼ cup - loosely packed) if using.
When the 3 minutes is up, use a fork to fluff up the couscous, then stir through grated parmesan (1 cup or approx 60g), roughly chopped parsley, oregano leaves (2 tbsp) and pine nuts.