Stir salt into warm water and pour over couscous and let sit 10 minutes. Using your fingers rub the oil into the couscous breaking it up. Put it in a ovenproof dish and sprinkle the butter pieces over top. Bake for 15 minutes.
Meanwhile prepare the broth. Pour the stock into a heavy sauce pan and add the edamame, scallions, and peas. Cook for 10 minutes. Add sea salt, cilantro, and parsley. Taste and adjust seasoning.
Remove the couscous from the oven. Place on plate. Using a slotted spoon lift out the vegetables and place on couscous. Drizzle some broth around couscous. Serve with additional broth to add as desired.