|Extra Virgin Olive Oil|
- Heat the chicken broth in a small pot until boiling. Add the couscous and remove from the heat. Let it rest for 5 or 10 minutes while you toast the pine nuts (below)
- Put the pine nuts in a dry cast iron or stainless-steel frying pan. Cook on meduim, shaking the pan very frequently, until the nuts are golden brown
- Dump the couscous into a large warm bowl and use your hands (with gloves) to fluf it up and seperate all the grains. Sprinkle the pine nuts over the top, and serve with Extra Virgin Olive Oil and good Balsamic Vinegar on the side.