In a small bowl, combine the white wine and the saffron threads. Stir to combine and set aside.
Heat a saucepan or small pot over medium heat with the olive oil. When hot, add the onion and garlic and cook, stirring, until the onions are just tender, about 5 minutes.
Add in the uncooked isreali couscous and toss to combine. Pour in the saffron/white wine mixture and stir until well combined. Let cook until the wine has reduced by half, about 2 minutes.
Add the chicken stock and bring to a boil. Once boiling, reduce the heat to a low simmer and cook, stirring often and uncovered, until the liquid has absorbed and couscous is tender, about 10 minutes.
Remove from heat and stir in the parmesan and lemon juice. Cover to keep warm until ready to serve.