Couscous with golden raisins, pine nuts, and green onion

3 3/4 cups low-salt chicken broth
1 1/2 teaspoons salt
2 1/2 cups plain couscous (about 15 oz)
1 1/2 cups golden raisins
1 1/2 cups pine nuts, toasted
7 green onions, chopped
1/2 cup (1 stick) butter, melted

Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature.

Makes 8 servings.

Usually cut in half for a family. Walnuts can be subbed for the pine nuts.

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