This rich couscous recipe from chef Mourad Lahlou's "Mourad: New Moroccan" makes a simple side dish. Also try: Couscous with Meyer Lemon and Parsley, Couscous with Prunes and Toasted Almonds
Melt butter in a small skillet over medium heat; continue cooking until butter is fragrant and nutty brown in color, but not burned. Add browned butter to couscous and season with salt. Serve.