You will need:
In a large saucepan, combine water, olive oil or butter, and salt. Bring to a boil.
While the water is coming to a boil, cover the finest grating side of a grater with plastic wrap, extending the wrap below it to catch the zest. Grate the zest from all sides of the orange, making sure to get only the colored part and none of the bitter white pith. When the orange is completely grated, scrape the zest from the plastic into a small mound; you should end up with about 1 teaspoon or more zest.
Cut the orange in half and squeeze out 2 tablespoons juice. Set juice aside and reserve the remaining orange for garnish or another use.
When the water comes to a boil, stir in the orange juice. Remove the pan from the heat and stir in the couscous. Stir well. Cover and let stand for 5 minutes. Fluff with a fork or chopstick, stirring in the reserved zest, until grains are separated. Cover until ready to serve, and fluff again right before serving. Garnish with a sprinkling of chopped green onion.
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