From Sunday Suppers At Lucques by Suzanne Goin
2 1/2 cups Italian couscous, or fregola sarda
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Bring a large pot of heavily salted water to a boil over high heat. Add the couscous and cook 8 to 10 minutes, until tender but still al dente. Drain the couscous, return it to the pot, and toss with the butter, parsley, and a pinch of pepper. Taste for seasoning.