1 Tbs olive oil
1 Tbs unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 tsp ground cumin
pinch of cayenne pepper
2/3 cups Israeli couscous, or one 10-ounce box medium-grain couscous
1 1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbs fresh flat-leaf parsley, coarsely chopped


If using Israeli couscous, bring 2 1/2 cups water to a boil in a medium saucepan; if using regular couscous, reduce amount of water to 2 1/4 cups. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and sauté for 1 minute more.
Stir in couscous, salt, pepper, and boiling water. Cover and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley.