1 cup (170 grams) golden raisins
Freshly ground black pepper
In a medium saucepan, bring the broth to a boil. Once boiling, turn off the heat and immediately stir in the couscous. Cover the pan and let stand until the liquid is absorbed, 5 to 10 minutes.
Meanwhile, heat the olive oil in a medium pan set over medium heat. Add the scallions and pine nuts and cook, stirring occasionally, until the scallions soften and the pine nuts grow fragrant, 5 to 7 minutes.
Uncover the couscous and fluff with a fork. Transfer the couscous to a large serving bowl and stir in the scallions, pine nuts, and raisins. Drizzle with a little more oil, if desired, and season with salt and pepper. Serve warm.
Reprinted with permission from Modern Jewish Cooking by Leah Koenig, copyright (c) 2015. Published by Chronicle Books.