Instructions: 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 saute 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 and serve with "Shrimp And Scallop Stew" (see recipe).

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