Add the liquid to the cooking pot for the couscous. Add one tablespoon of butter to the pot. Add a quarter teaspoon of salt to the pot. Cook on stove top until the liquid boils. Add the entire box of couscous, place the lid on the pot, take the pot off the burner, and don't touch it for five minutes.
In the meantime, slice the ends off the remaining orange and cut away the peel and white membrane. Once this is completed, section the orange and discard all the peels and membranes. Cut the orange slices into thirds and set aside.
Next select one or two roasted peppers from the jar (you can, of course, roast a red pepper yourself and use that instead but this is faster if you are looking for fast) and dice them into small bits. Set them aside also.
All add-ins can be ready to go when the couscous finishes cooking in those five minutes. When the five minutes are up, lift the lid and fluff the couscous with a fork...just keeping working on it a few minutes so that all the little grains are separated for the most part.
Stir in the oranges, scallions, and peppers with the fork so that everything is nicely distributed. (There are so many variations on this...you can add virtually anything you feel like adding. You can make it Greek with Feta cheese, calamata olives, scallions, and oregano. You can make it Italian with diced tomatoes, mozarella, black olives, olive oil, and basil. You can make it French with shallots, white wine, thyme, and a butter/olive oil mix. You get my drift here...with very little effort this can go with any meal.)
(Note: You may click on all photos to enlarge.)