Peel and cut the onions and carrot into very tiny cubes.
In a pot with a lid, melt the butter, add the oil, saute briefly with the lid closed.
Add the couscous, stir and pour in the hot broth. Salt and sprinkle black pepper to taste, leave to come to a boil again, then lower the heat, close with the lid and leave to boil until it takes in the water.
Sprinkle chopped parsley and stir with a fork carefully. Lay out a clean towel, place the pot's lid on the pot, let saute for 10 min.
Serve as is or as a garnish to other meat or lean main course.