Heat one tablespoon olive oil in a medium pot over medium heat. Add cous cous and cook, stirring frequently, to lightly toast, about four minutes. Pour in broth, raise heat to high, and bring to a boil. Cook for eight minutes, stirring occasionally. Cover and remove from heat. Let stand about five minutes, until the remaining liquid has absorbed, refrigerate pasta while you prepare the rest of the ingredients.

While cous cous is cooking, combine remaining three tablespoons of olive oil with lemon juice, shallots, salt, pepper, and cumin. Set aside.

Transfer cooled cous cous to a large bowl and use your hands to break it up and fluff it. Add tomatoes, olives, cucumber, beans, cheese, basil and parsley. Toss with the dressing. Serve cold or at room temperature.