2 tablespoons unsalted butter
Small yellow onion, chopped (1 cup)
1½ cups chicken broth
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup couscous
¼ cup pine nuts, toasted
¼ cup minced fresh parsley
Squeeze of fresh lemon juice (optional)
In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook for about 8 minutes, stirring occasionally, until the onion is soft but not browned. Add the chicken broth, salt and pepper and bring to a boil. Stir in the couscous and immediately turn off the heat. Cover the saucepan and allow the couscous to steam for 10 minutes.
Fluff with a fork, then stir in the pine nuts, parsley and lemon juice (if using). Serve immediately.