Keep the water simmering on the stove to use throughout the preparation.
Step 2: Cook
Heat the olive oil in the saucepan over very low heat. Add the onion and dry tomatoes. Stir and cover with the lid.Simmer covered, stirring occasionally, for 15 minutes. As the onion releases liquid it will help rehydrated the tomatoes, but add boiling-hot water by the tablespoon every time you stir if it looks like it might burn.
Step 3: Mix
After the 15 minutes, add the couscous, salt and pepper. Mix well. Add 2 cups of boiling-hot water. Stir to mix well. Cover with the lid.Remove from the heat and let it rest covered for 20 minutes.
Step 4: Serving
Uncover the pan, fluff the couscous with a fork and mix in the parsley.This dish is best served at room temperature or slightly warm.
Cook's notes
Using quick-cook couscous shortens the preparation time, and it's what I have used in this recipe.