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Heat a drizzle of oil in a small pot over high heat. Add half the thyme (you’ll use the rest later); cook, stirring frequently, until fragrant, 30-60 seconds. Stir in couscous, stock concentrate, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes.
Stir in 1 TBSP butter (2 TBSP for 4) and let sit, uncovered, until slightly cooled.