Step 1: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the dry pearl couscous and toast, stirring frequently, for 3-4 minutes until golden and nutty-smelling.
Step 2: Add the vegetable broth or water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes or until the liquid is absorbed and couscous is tender. Fluff with a fork and spread on a baking sheet to cool.
Step 3: While the couscous cools, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thoroughly dried lentils in a single layer.
Step 4: Fry the lentils for 5-8 minutes, tossing occasionally, until they become crispy and slightly darkened. Season with cumin, salt, and pepper. Remove from heat and let cool slightly.
Step 5: In a large mixing bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.
Step 6: Add the cooled couscous, crispy lentils, chopped parsley, mint, tomatoes, cucumber, and red onion to the bowl with the dressing.
Step 7: Toss everything together gently until well combined. Taste and adjust lemon or salt as needed. Serve immediately or chill for 30 minutes to let flavors develop.