recipe by Lori Ross

1/2 stick unsalted butter
3/4 cup chopped onions
3 cups chicken broth
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups dry  couscous
1/2 cup pine nuts or almonds (toasted in oven until light brown) 
1/4 cup raisins

1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1 Tbsp lemon juice, or to taste

Melt the butter in a large saute pan, add the onions and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Take off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.  Add nuts and raisings to the couscous, stir and serve.