Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallots, the chili flakes, and a pinch of salt. Cook, stirring, until softened, about 2 minutes.

Add the couscous so it toasts slightly; about 5 minutes. Pour in the broth and simmer; you may season lightly with salt and pepper if necessary at this point, and cook until most of the liquid is absorbed, about 12 minutes. Off the heat, stir in the grape tomatoes, spinach, scallions, half of the cheese and the lemon juice and stir to combine and lightly wilt the spinach. Adjust the seasoning as needed and then top with the remaining cheese and basil. Serve immediately