Bring 1 1/2 cups fat free, less sodium chicken broth to a boil in a medium saucepan. Stir in 1 cup Israeli cous cous (I use whole wheat cous-cous and prepare by package directions). Cover, reduce heat, and simmer 10 minutes or until al dente; fluff with a fork. Stir in 1/4 cup chopped fresh flat-leaf parsley, 1/4 cup chopped red onion, 1/4 cup toasted pine nuts, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.
I add a squeeze of lemon juice to the pilaf right before serving. It adds a nice touch to the recipe
