In the bottom of a deep frying pan or medium-sized pot, saute the onion in the olive oil, with a pinch of salt for about 5-8 minutes. Onion should still be light in color. Add the couscous, water, and 1 tsp kosher salt. Cover and bring to a boil. Reduce to a simmer, and cook for 8 minutes (while covered). Turn off the heat, and stir the couscous. Taste and add salt as needed. Mince a generous handful of parsley and stir through. Serve warm.