Bring the water to a boil. Meanwhile, melt the butter in a 10-inch skillet over medium heat. Add the couscous, stir to coat the grains, and cook for 1 to 2 minutes. The grains will color slightly. Remove from the heat, add 1/2 teaspoon salt, and pour in 2 cups of the water. It will instantly bubble up. When it subsides, shake the pan to even the contents, cover, and set aside for 7 minutes to steam. Fluff the grains with a fork, pour in the last of the boiling water, cover, and let stand for 5 minutes. Remove the lid and fluff the couscous before serving. This couscons wont swell as much as when steamed, but the grains come out nice and separate, and its easy to do. If youre making a vegetable stew that has yielded a broth, use it in place of water. MAKES ABOUT 4 CUPS Recipe by: Deborah Madison, Vegetarian Cooking for Everyone