3 cups chicken broth
3 Tbls butter, unsalted, divided
1/2 Tsp Vigo saffron threads, crushed
1/4 Tsp coarse kosher salt
2 cups Antica Italia Couscous
3/4 cup sliced green onions
1/2 cup pine nuts, toasted

Boil broth, 2 Tbsp butter, saffron, 1/4 Tsp salt in large saucepan, stir to melt butter.
Remove from heat.  Add couscous.  Cover, let stand until liquid is absorbed & couscous is tender, maybe 10 minutes.  Fluff with fork.  Add 1 Tblsp butter & 1/2 of green onions & nuts.  Season to taste with salt & pepper.  Add remaining green onions & nuts in  decorative serving bowl.