Couscous with Pine Nuts and Saffron

INGREDIENTS

 * 3 cups low-salt chicken broth
 * 3 tablespoons unsalted butter, divided
 * 1/2 teaspoon saffron threads, crushed
 * 1/4 teaspoon coarse kosher salt
 * 2 cups couscous (about 12 ounces)
 * 3/4 cup thinly sliced green onions (about 5), divided (alternatively, a shallot is tasty too)
 * 1/2 cup pine nuts, toasted, divided (you'll probably have to toast these yourself)

PREPARATION

 * Bring broth, 2 tablespoons butter, saffron, and 1/4 teaspoon coarse salt to boil in heavy large (make sure it is big enough, the couscous will take up something like two or three times as much space as the broth does, and you need room to stir) saucepan, stirring to melt butter. Remove from heat. Mix in couscous. Cover and let stand until all liquid is absorbed and couscous is tender, about 10 minutes. Fluff couscous with fork. Mix in remaining 1 tablespoon butter and green onions and pine nuts. Season to taste with salt and pepper.