Boil 1 l water with 2 teaspoons of salt. Stir in the couscous and remove the pot from the heat. Cover and let it swell for about 5 minutes. Loosen up with a fork and pour into a large bowl.
Wash organic lemon hot and dab dry. Finely grate the peel. Squeeze all lemons. Mix oil, lemon juice and zest with the couscous.
Dice the red beets into small cubes, while putting on disposable gloves. Clean and wash spring onions and peppers. Cut spring onions into fine rings and peppers into small cubes. Wash the herbs and shake dry.
Cut the leaves finely. Mix beetroot, spring onions, paprika and herbs into the couscous. Season to taste with salt and pepper. Leave to stand for at least 1 hour. Season to taste again just before serving.