1. Heat olive oil in a medium saucepan and saute onion and green chilies for 2 minutes.
2. Add chopped garlic and saute for another 30 seconds.
3. Add stock, salt, black pepper and bring to boil. At this point, taste the stock to check the seasoning.
4. Mix in orange zest, lemon juice and couscous. Mix well.
5. Cover the saucepan and turn off the fire.
6. Let stand until liquid is absorbed, about 5-7 minutes.
7. Fluff the couscous with a fork and mix in cilantro and butter.
8. Serve with hearty meatballs soup