Combine the couscous, broth & 1/2 tsp of the oil in a medium bowl. Cover and let sit for at least 45 minutes at room temperature, or refrigerate overnight. When ready to serve, fluff the couscous with a fork.

Strip the greens from their stems; discard the stems or reserve for another use. Rinse and dry the leaves thoroughly, then thinly slice them, transferring them to a mixing bowl as you work.

Pick up the greens by the fistful and squeeze/massage them, repeating until you work your way through the bowlful. Repeat until they turn darker green and silky, a few minutes. Toss them with 1 ½ tsp of the herbs, the remaining oil, 1/8 tsp of the salt, 1/8 tsp of the pepper and the lemon juice. Taste, and add more lemon juice if needed.

Whisk together the yogurt, garlic and the remaining salt and 1/8 teaspoon of pepper in a medium bowl.

Toss the beets with the remaining tablespoon of chopped herbs.

Divide the couscous among individual bowls or plates. Top each portion with, in the following order, the greens, the beets, dollops of the yogurt mixture and a sprinkling of walnuts. Serve right away.