Combine couscous, boiling water, lemon rind and juice in a medium heatproof bowl. Cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Meanwhile, dry-fry pistachios in a heated small frying pan until fragrant, remove nuts from pan, chop coarsely. Heat olive oil in same pan, add clove crushed garlic and onion, cook, stirring, until onion softens.

Fluff the couscous then stir nuts, onion mixture and shredded fresh mint through couscous.