In shallow pan, add the couscous. Bring water to a simmer and pour over the couscous. Cover and let sit until all of the liquid as evaporated, about 5 minutes. In a small sautÈ pan, melt the butter over medium heat. Add the onions. Season with salt and pepper. SautÈ for 1 minute. Stir the onions, pine nuts, preserved lemons and parsley into the couscous and serve.
Yield: 4 to 6 servings