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Heat the oil in a skillet over medium heat. Add the onion and cook for 2 minutes until the onion just begins to sweat and soften.
Add the butter and garlic and cook for 1 minute.
Add the couscous and cook for 1 minute until it begins to toast slightly.
Add 3 cups of stock and bring to a boil.
Stir in the white beans and add the parsley, thyme, smoked paprika, and crushed red pepper. Season with salt and pepper to taste. Reduce heat to medium-low and cook, uncovered, for 10-12 minutes or until the couscous is tender. Add more stock, as necessary or desired, depending on how brothy you want the dish to be. Taste and add more smoked paprika, if desired.
Taste the beans and season as you like. Stir in the lemon juice and heavy cream and cook 1 more minute. Turn off the heat.
Ladle the smoky brothy beans into bowls. Garnish with more smoked paprika, parsley, and a drizzle of extra virgin olive oil, if desired. Enjoy!