Heat oil in a saucepan over medium heat.
Add salt and Couscous and sauté until it turns golden brown (be careful it does not burn). This should take about 4 to 5 minutes.
Carefully pour the boiling water (keep your face away from the pot, it can splash). Cover the pot with a lid and bring it to a boil.
Once you have hit the boiling point, slightly move the lid so the pan will be open a smidgin. Cook for 10 to 12 minutes until all the water is absorbed.
Remove from heat and cover the pot with a kitchen towel before placing the lid on top (make sure to fold the towel edges onto the top of the pot to keep them away from the burner)
Let it rest for 10 minutes (KEY STEP).
Fluff with a fork and let it cool to room temperature.