Bring the water to simmer in a small saucepan, add salt. In a large stockpot, add the oil over medium high heat. Add onions and sauté until just barely translucent, then add chilis. Cook for a few minutes more. Add the couscous to the onion mixture, stir to combine. Pour the simmering water over everything, turn off the heat, and cover the pot. Remove it from the heat source and let it sit for 5 minutes. While the couscous is cooking, mix together currants, Pinenuts, parsley, and preserved lemon. After the five minutes of cooking, fluff couscous with a fork and stir in lemon/currant mixture. Serve and eat.
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